White chocolate and cranberry pudding

Preparation time:
25 mins plus 30 mins standing time
Cooking time:
3½ hours
Makes:
1 x 6-cup pudding
Rating:
The white chocolate leaves will keep for up to a week stored in a sealed container in a cool, dry place; in hot weather, store in the fridge.
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Ingredients

Melted butter, for greasing
375g white chocolate melts
250g unsalted butter, at room temperature
¾ cup caster sugar
2 eggs
275g jar whole-berry cranberry sauce
1½ cups plain flour
1 cup self-raising flour
½ cup milk

3 x 170g packets dried cranberries (Craisins)

White chocolate leaves
16 clean dry camellia leaves
200g white chocolate melts, melted

Method

1. Brush a 6-cup pudding basin with melted butter, refrigerate for 5 minutes, then rebrush with more butter. Line base of basin with baking paper. Put half the white chocolate in a heatproof bowl and position over a pan of simmering water. Stir until melted and smooth. Set aside. Coarsely chop remaining chocolate.

2. Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in melted chocolate. Add cranberry sauce and stir until combined. Sift flours over mixture, add milk, dried cranberries and chopped chocolate. Stir until well combined. Spoon mixture into prepared basin and smooth top with the back of a wet spoon.

3. Cut a round of baking paper to cover top of pudding and lay it over mixture. Cut a large sheet of baking paper and a large sheet of foil. Lay foil on top of paper and make a pleat in centre. Put paper-side down on top of pudding, then tie around rim of basin with string to secure. Make a strong loop that runs from one side of basin to the other, to help ease basin in and out of pan.

4. Put a trivet or upturned saucer in a large heavy-based pan and stand basin on top. Add enough boiling water to come halfway up side of basin. Cover pan with a tight-fitting lid, bring to the boil and cook for 3-3½ hours, replenishing with boiling water as pudding cooks. Remove pudding and stand for 30 minutes before turning out, or leave to cool completely before storing. Before serving, decorate top of pudding with white chocolate leaves.

5. To make white chocolate leaves, line a tray with baking paper. Brush underside of camellia leaves with a fine coating of melted chocolate and put on tray. Refrigerate for 10-20 minutes or until set. Carefully peel leaves from chocolate.

'You also might like Fast Ed's classic Christmas pudding

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  • Stylist: Mary Harris
  • Photographer: Chris L Jones
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3 Comments

  1. The Skud04:14am Thursday 20th December 2012 ESTReport Abuse

    So who really needs an excuse to eat too much and get p****d? All 'Christian' holidays or festivals are grafted onto pre-Christian festival dates, to take advantage of their popularity. On top of that, big retailers have totally taken over the idea, buy a fridge or new car for a Christmas present? Ridiculous!

    Reply
  2. alienconcepts06:27pm Wednesday 19th December 2012 ESTReport Abuse

    it is a pagan festival to celebrate the strengthing sun after mid winter in the nothern hemisphere

    Reply
  3. Glib11:42am Wednesday 19th December 2012 ESTReport Abuse

    White chocolate is not traditional.

    1 Reply

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