Chocolate & Cherry Christmas Pudding
Place cherries, sultanas, raisins, dried cherries, vino cotto, cinnamon and mixed spice in a large bowl and mix to combine. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
Place the butter, caster sugar and brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat until pale and fluffy. Add eggs, one at a time, until combined. Add cocoa powder and flour and beat until combined. Fold through fruit mixture and all its juices until fully combined. Spoon into a buttered 2 litre pudding basin and cover with baking paper then the lid, or 2 layers of foil secured with string.
Steam at 100°C for 3 hours. Cool for 15 minutes before inverting onto serving plate.
To make ganache, bring the cream and vino cotta to the boil in a small saucepan, add chocolate and remove from heat. Allow to stand for 5 minutes, then whisk in butter until smooth and melted. Pour over pudding and top with fresh cherries.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
200g pitted cherries, plus extra for serving
150g dried sour cherries
⅓ cup (80ml) vino cotto
1 tsp ground cinnamon
1 tsp mixed spice
200g unsalted butter, softened
½ cup (100g) caster sugar
¼ cup (50g) muscovado or brown sugar
3 eggs, at room temperature
3 tbs (30g) cocoa powder, sifted
1 cup (150g) plain flour
½ cup (125ml) cream
2 tbs vino cotto
100g 70% dark chocolate, chopped
50g unsalted butter, chopped