11th December 2018

Chocolate and panettone Christmas pudding with cranberry toffee

INGREDIENTS
100g ready-to-eat dried figs
150g each sultanas, raisins and currants
50g dried cranberries
1 large Bramley apple, peeled, cored and coarsely grated
Finely grated zest of 1 lemon
50ml brandy
150g self-raising flour
2 tsp mixed spice
175g unsalted butter, melted
200g panettone, torn up
3 large free-range eggs, beaten
100g soft light brown sugar
100g plain chocolate, chopped

For the cranberry toffee sauce
125g soft light brown sugar
250ml double cream
100g fresh cranberries
50g each pecan nuts and flaked almonds
25g butter, diced
1 tbsp brandy

METHOD
Mix the dried fruits, apple, lemon zest and brandy in a large bowl. In another bowl, sift together the flour, spice and a pinch of salt. Pour the butter over the dried fruit mix. Stir in the panettone, eggs, sugar, chocolate and spiced flour.

Grease and line a 1.5-litre pudding bowl. Spoon in the mixture and put a circle of baking paper on top. Tie another layer of paper, then foil, with a 2cm pleat in both layers, over the top of the bowl with string. Place in a pan, fill halfway up the side of the bowl with boiling water, cover with a lid and steam for 3 hours.
For the sauce, place the sugar in a heavy-based pan over a high heat and allow it to turn to a dark caramel. Remove from the heat and gradually stir in the cream. Return to the pan over a medium heat, add the remaining ingredients and cook for 5 more minutes, until sticky. Turn out the pudding and pour over the cranberry toffee sauce to serve.

Merry Christmas!

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