Christmas Recipes!!! RECIPE - Triple Chocolate Christmas Pudding

(Recipe taken from UK Thermomix Newsletter Issue 3 Dec 2008)

RECIPE - Triple Chocolate Christmas Pudding

Ingredients:

• 70g white bread, torn into 4 cm chunks
• 110g plain chocolate, broken into small chunks
• 100g double cream (or 50g unsalted butter plus 50g milk)
• 70g plus 70g light muscovado sugar
• 60g butter
• 2 eggs
• 20g cocoa powder
• 110g plain flour
• 110g white chocolate, broken into small pieces about 1 to 1.5cm
• 70g cut mixed peel (optional)
• Whipped cream or Brandy Butter

Preparation

1. Cut a circle of greaseproof paper to fit the base of a 20 to 22 cm non-stick round cake tin (2.5cm high). Grease the paper and the sides of the tin. Weigh the chunks of soft bread into the TM bowl. Turbo pulse a few times. Tip out and reserve.
2. Melt the plain chocolate, cream and 70g sugar 5 minutes/ 37 degree Celsius/ speed 2.
3. Add breadcrumbs, butter, the remaining 70g sugar, eggs, cocoa and flour. Mix 20 secs/ speed 5 until smooth.
4. Add the white and milk chocolate pieces and the mixed peel. Stir in by hand with the TM spatula. Scrape out the mixture into the prepared tin. Place the TM bowl back on the machine and spin the mixture off the blades 3 sec/ speed 10 or Turbo. Add to the tin.
5. Cover the top of the mixture with a buttered circle of greaseproof paper, then place a piece of foil over the top of the tin and press it lightly around the sides of the tin.This will prevent the steam condensation dropping onto the top of the pudding.
6. Rinse out the TM bowl. Add 1.5 litres water to the TM bowl. Set the Varoma on top of the TM lid, with the filled cake tin inside it. If necessary, rest the cake tin on top of 2 or 3 chopsticks or wooden skewers cut to fit into the bottom of the Varoma - the steam must be able to rise around the edges of the cake tin. Cover and steam 45 minutes/ Varoma / speed 1.

Serving tip: Best served hot with whipped cream or brandy butter. Serves 12.