Chocolate pudding with spiced berry syrup
- James Martin
Save recipe
Serves 8
Easy
Prep: 40 mins
Cook: 1 hr and 15 mins
A star rating of 4 out of 5.3 ratingsRate
loading...
James Martin serves his steamed chocolate sponge with whole cherries and a fruity sauce - perfect for a smart dinner party
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Clotted cream & stem ginger ice cream
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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 almond
-
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 cherry
-
25g dried cranberries
-
50g maraschino cherry
drained
-
½ x 400g can pitted cherries
in syrup, drained
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal515
-
fat26g
-
saturates11g
-
carbs67g
-
sugars51g
-
fibre3g
-
protein8g
-
salt0.42g
low
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 5
Meanwhile, bubble the orange juice, jam, star anise and dried fruit together until syrupy. Stir in the maraschino and canned cherries.
-
step 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 TIPS
BBC GOOD FOOD SHOW WINTER
See James Martin cooking live at the BBC Good Food Show Winter. Save 20% on tickets quote RECIPE
Recipe from Good Food magazine, December 2011
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...