Directions

1. Preheat oven to 180°C/160°fan/Gas 4. Grease and flour a 700ml (25fl oz) ovenproof pudding basin. 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 (21?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. 6 Melt white chocolate as above

2. 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.