Christmas Pudding Cake
Emily Davenport
6 servings
2 minutes
518
British
Puddings & Desserts
This delicious Christmas Pudding Cake is the perfect way to celebrate Christmas with loved ones! With the gooey chocolatey centre, this cake is sure to go down a treat with children and adults alike.
A Dairy Diary recipe. For more delicious seasonal recipes check out the Dairy Diary Recipe Collection.
Ingredients
Baking margarine 100g (3½oz)
- Self-raising flour 110g (4oz)
Dark brown soft sugar 100g (3½oz)
- Medium eggs 2, beaten
- Ground cinnamon 1 tsp
- Cocoa powder 4 tsp
Mixed dried fruit 100g (3½oz)
- Sweet sherry 2 tbsp
Dark chocolate 40g (1½oz), chopped
- Double cream 5 tbsp
- White chocolate 50g (2oz)
- Icing holly and berries to decorate
Directions
Preheat oven to 180°C/160°fan/Gas 4. Grease and flour a 700ml (25fl oz) ovenproof pudding basin.
- stir in remaining cream. Leave for a few minutes until thick enough to hold its shape, then spoon over cake so it drips down. To serve, decorate with icing holly leaves and berries.
Whisk together margarine, flour, sugar, eggs, cinnamon and cocoa until creamy. Stir in fruit and 1 tablespoon sherry.
Spoon into prepared basin, smooth the top, then make a dent in the centre to prevent peaking. Bake for 1 hour to 1 hour 10 minutes until just firm and a skewer comes out clean.
Turn onto a rack to cool completely. Trim cake flat. Use a 6cm (2 1/2in) round cutter to cut into centre of the cake, then use a spoon to scoop out cake crumbs to a depth of 5cm (2in). Set aside.
Melt dark chocolate in a heatproof bowl set over a pan of barely simmering water. Cool for 10 minutes.
Whisk 4 tablespoons cream and remaining sherry into chocolate until glossy. Spoon into cake indent and use cake crumbs to hold in ganache.
Turn cake onto a plate. Melt white chocolate and repeat as above