Chocolate Fruit Pudding

    8 hours 30 minutes

    Cherries, sultanas, raisins, currants and pineapple soaked in spiced rum then mixed into a chocolate cream pudding with hazelnuts then placed in the freezer to set.

    4 people made this

    Serves: 10 

    • 1/3 cup spiced rum
    • 3/4 cup (150g) glace cherries, halved
    • 1/2 cup (80g) sultanas
    • 1/2 cup (85g) raisins
    • 1/2 cup currants
    • 4 rings (100g) glace pineapple, diced
    • 200g dark chocolate, diced
    • 2 cups (500ml) thickened cream
    • 4 egg yolks
    • 1/3 cup (75g) caster sugar
    • 2/3 cup roasted hazelnuts, chopped

    Preparation:30min  ›  Extra time:8hours soaking  ›  Ready in:8hours30min 

    1. Pour rum into a bowl and stir in the cherries, sultanas, raisins, currants and pineapple. Cover and set aside to soak, about an hour.
    2. Mix together the chocolate and one cup of cream in a bowl. Place over a saucepan of lightly simmering water then allow chocolate to melt. Stir until combined then set aside and allow to cool.
    3. Beat together the egg yolks and sugar in a bowl then, beat in the chocolate cream. Place over the saucepan of lightly simmering water then beat for 5 minutes. Remove and allow to cool.
    4. Whip the remaining cream then fold into the chocolate mixture. Stir in soaked fruit, rum and hazelnuts. Place into a pudding bowl, cover then freeze until firm, about 8 hours. Slice to serve.

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