DARK CHOCOLATE SYRUP RECIPE RECIPES

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CHOCOLATE & CHERRY CHRISTMAS PUDDING RECIPE - BBC GOOD FO…



Chocolate & cherry Christmas pudding recipe - BBC Good Fo… image

A twist on the classic Christmas pudding, our cherry version is served with silky dark chocolate, a rich brandy sauce and a dollop of double cream

Provided by Jane Hornby

Categories     Dessert

Total Time 3 hours 10 minutes

Prep Time 40 minutes

Cook Time 2 hours 30 minutes

Yield 12

Number Of Ingredients 17

200g frozen dark sweet cherries defrosted, plus extra cherries, left whole, to decorate the pudding
1 Conference pear
100g raisins
100g sultanas
100ml brandy
100g bar dark chocolate
100g unsalted butter , plus 2 tbsp for greasing
2 large eggs
50g plain flour
100g dark soft brown sugar
1 tsp mixed spice
1 tbsp cocoa powder
50g fresh breadcrumbs
100g bar dark chocolate
120ml double cream , plus extra to serve
2 tbsp golden syrup
3 tbsp brandy (optional)

Steps:

  • Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
  • In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
  • Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
  • Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
  • Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
  • Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
  • Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
  • Stir everything together with a wooden spoon – it will be quite a wet mixture. Tip it into the buttered basin.
  • Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
  • Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
  • Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
  • Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil – if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
  • To store, let the pudding cool and leave in a cool dark place to mature. Don’t unwrap the foil. You can make this pudding up to two months before eating.
  • To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
  • For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.

Nutrition Facts : Calories 386 calories, FatContent 21 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium

CHOCOLATE TIFFIN RECIPE - BBC GOOD FOOD



Chocolate tiffin recipe - BBC Good Food image

Go all out and treat yourself to these chocolate tiffin slices, full of milk and dark chocolate, raisins and biscuit. Be warned: they won't last long!

Provided by KTibbetts85

Categories     Afternoon tea, Treat

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield Serves 12-15

Number Of Ingredients 8

150g butter, cubed, plus extra for the tin
3 tbsp caster sugar
3 tbsp golden syrup
6 tsp cocoa powder
225g biscuits, crushed
handful of raisins
110g milk chocolate
110g dark chocolate

Steps:

  • Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
  • Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
  • Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

Nutrition Facts : Calories 266 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.39 milligram of sodium

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