Chocolate Kirsch Cherry Christmas Pudding

Method

• Soak the fruits, apple, sugar, treacle, olive oil and in the whiskey and leave overnight if possible.
• Next mix the spice, salt, grated chocolate flour and cocoa powder together.
• Place the egg into the soaked fruit and mix well, then add the dry ingredients
• Place the mixture into the pudding basin and cover with a circle of greaseproof paper.
• Place a large piece of foil on top of a large piece of greaseproof paper then fold in the
• centre to make a pleat. Place the pleated papers on top of the pudding basin and use a
• long
• Tie a piece of string to tightly tie the papers just below the rim of the basin. With an extra
• piece of string, tie a long loop across the top - you can use this as a handle to help lower
• and lift the pudding in and out of the pan.
• Place a heatproof saucer in the bottom of a large saucepan and sit the pudding on top. Fill
• the pan with enough boiling water to come halfway up the sides of the basin then cover
• with a tightly fitting lid and bring the water to the boil.
• Reduce the heat and simmer gently for about 1 hour 35-40 minutes.
• Check the water every couple of hours and add extra boiling water as necessary to
• maintain the water level.