CHOCOLATE CHRISTMAS PUDDING

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Servings: 12

Ingredients

1 cup pitted dates
175ml brandy
1 tsp bicarbonate of soda
55g unsalted butter
150g brown sugar
1 tsp NOMU Vanilla Extract
4 eggs
175ml self-raising flour
30g NOMU Cocoa Powder
100g NOMU Decadent Hot Chocolate Chunks, melted
Fresh gooseberries, to serve

CHOCOLATE SAUCE:
¾ cup cream
1/3 cup brown sugar
200g  NOMU Decadent Hot Chocolate Chunks
25g unsalted butter

Directions

Preheat the oven to 160C.

Place the dates into a saucepan and cover with the brandy. Bring to the boil then turn off the heat and allow to stand for 15 minutes. Once the dates are soft, blend them into a smooth mixture and set them aside.

Cream the butter and sugar until light and fluffy. Add the Vanilla Extract and beat for a further few minutes. One at a time, add the eggs, beating thoroughly after adding each one. Sift the flour and the cocoa and add to the egg mixture, beating well. Add the melted chocolate and the reserved date mixture and mix well. Spoon the mixture into a greased bundt cake tin and bake for 1 hour or until a skewer inserted comes out clean.

To make the Chocolate Sauce, place the cream, sugar, chocolate, and butter in a saucepan over medium heat and allow to melt gently, stirring to combine until smooth and glossy. To serve, invert the cooled cake onto a serving plate, drizzle over the chocolate sauce, fill the center with fresh gooseberries, and dust with icing sugar before serving.

TIP: Grease AND flour the bundt tin to prevent sticking. Only invert the cake once it has cooled in the tin

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