Belated Amarula Christmas Pudding

Ingredients

• 160g chestnut puree
• 100g caster sugar
• 2 tbsp boiling water
• 200g dark chocolate
• 284ml double cream (room temp)
• 4 tbsp amarula cream
• 28g caster sugar
• 200ml creme fraiche (room temp)

For the sauce

• 1 tbsp milk
• 5 tbsp double cream
• 1 tsp caster sugar

Method

1. In a food processor blend chestnut puree and the caster sugar mixed with boiling water. Blend well.
2. Break chocolate into pieces. Reserve 60gms. Melt remaining in a heat proof bowl over simmering water. Leave to cool but still runny.
3. While waiting line 6 disposable pudding tins with gladwrap leaving overhang to fold over top.
4. Whisk cream into soft peaks with amarula and caster sugar. Be careful not to overwhisk.

#Beat the creme fraiche to the same consistency and mix with the cream.

1. Stir chocolate into the cream.
2. Add chestnut puree and fold to get marbled effect.
3. Pour into pudding bowls and cover.
4. Lightly tap to settle the mixture and leave in fridge to cool overnight.

For the sauce

1. Melt remaining chocolate with rest of ingredients.
2. Unmould puddings and garnish with holly and truffles (or whatever you feel like now it’s not Christmas!)