Chocolate pudding with spiced berry syrup

Chocolate pudding with spiced berry syrup

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(3 ratings)

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Cooking time

Prep: 40 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8

James Martin serves his steamed chocolate sponge with whole cherries and a fruity sauce - perfect for a smart dinner party

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
515
protein
8g
carbs
67g
fat
26g
saturates
11g
fibre
3g
sugar
51g
salt
0.42g

Ingredients

  • 85g softened butter, plus extra for greasing
  • 85g dark muscovado sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 100g dark chocolate, melted
  • 25g cocoa
  • 140g plain flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 100ml milk
  • 2 x 32g bags chocolate buttons

For the spiced berry syrup

  • juice 1 orange
  • 200g jar seedless raspberry jam
  • 3 star anise
  • 25g dried sour cherries
  • 25g dried cranberries
  • 50g maraschino cherries, drained
  • ½ x 400g can pitted cherries in syrup, drained

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Method

  1. Butter a 1lb pudding basin, then line the base with a circle of greaseproof paper. To prepare the steamer, place an upturned saucer into a large saucepan big enough to fit the pudding basin. This will act as a trivet to stop the base of the pudding coming into direct contact with the heat. Put the kettle on.
  2. In a bowl, beat the butter and sugar until light and creamy. Slowly add the beaten eggs, mixing well between each addition. Add the vanilla and melted chocolate and mix everything well. Sieve the cocoa, flour and baking powder into the mixture, then fold in the ground almonds, milk and chocolate buttons.
  3. Fill the pudding basin with the mixture. Cut out large circles of greaseproof paper and tin foil, big enough to fit over the basin with a 2-in overhang. Lightly butter the greaseproof and lay this on top of the foil, buttered side up. Make a pleat down the centre of the two, then place, paper side down, over the pudding. Turn the foil under to cover the paper. Secure well with string and lower the pudding into the steamer. Add enough boiling water from the kettle to come halfway up the basin but not touch the paper. Cover with a lid and turn the heat down to a gentle simmer.
  4. After 1 hr 15 mins, remove the lid and check the pudding is cooked by inserting a metal skewer. There should be no raw cake mixture on the skewer.
  5. Meanwhile, bubble the orange juice, jam, star anise and dried fruit together until syrupy. Stir in the maraschino and canned cherries.
  6. Carefully turn the pudding out on to a serving plate. Pile some fruit from the sauce on top plus the star anise to decorate, then spoon over some warm syrup. Pour the remaining syrup into a jug and serve alongside.

Recipe from Good Food magazine, December 2011

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Comments

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elvis's picture
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Made this quite a few times and find it very light to eat and stunning to serve. I do it on Xmas day with a fountain candle !
It does take a lot longer to cook than stated but once you know it's not a problem. I find it just a tad too sweet but nobody else thinks that.

bluchip's picture

Very heavy sponge and the various cherries in the topping did nt sit well together. Expensive to make and quite frankly not worth the effort

hilaryb's picture
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This was made for the first time for a dinner party. To say it went down well would be an understatement! The cake was melty and chocolatey, only made molre delicious by pouring the sauce over the top. Serve with good quality vanilla ice cream. However I had no idea how many people dont like cherries! I will be making on christmans day but with rasberries/cranberries sauce. Also if you dont have a pudding basin (younger people often dont, and they are not readily avail in supermarkets.) use a pyrex bowl.

sxmscorpio's picture
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This came out very dense and somewhat tasteless. The fruit gave it a nice contrast in texture/flavour but I just couldn't put my finger on what was missing from the cake. Won't be making again.

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