You can make the puddings (cakes) a day in advance, wrap them in plastic and store are room temperature. You will want to flame the cake at the table, it’s so dramatic and fun. Heat the brandy and brown sugar mixture in a metal ladle over a gas flame you’ll see flames licking the surface as it reaches the optimal temperature. Pour on the cake liberally and then cover in the white brandy sauce and serve! Pour more brandy sauce on the cut pieces and serve, it’s really all about the sauce to be honest!
When you cook the cake it’s basically baking in a water bath. You cover the container with parchment paper and tin foil then seal it tightly with a string and fold the edges in so the parchment paper isn’t exposed to the water. Then you let it “steam” for about 90 minutes or longer depending on the size of your container. I happened to have a set of semi-spherical cake pans but you could use a bowl instead.
Chocolate Christmas pudding, flamed and covered in brandy sauce!
- 1¼ cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa
- ¾ cup superfine sugar
- ¼ cup sour cream
- ¾ cups vegetable oil
- ¼ cup plain yogurt
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons espresso
- 2 ½ tablespoons brandy
- 3 tablespoons butter
- ¾ cup flour
- 1 pint milk whole scalded.
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- 3 tablespoons dark rum
- 1 tablespoon brown sugar
- 3 tablespoons brandy
- In a bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Whisk together, then add the sugar.
- Add in espresso, brandy, vanilla, eggs, vegetable oil, sour cream. Whisk until combined.
- Liberally grease 3 semi-sphere cake molds. Fill halfway.
- Cut 3 circles out of tin foil. They need to be 1.5 inches larger than the cake molds. Cut 3 circles of parchment paper. These should be about 1 inch larger than the mold.
- Layer the tin foil circle and parchment circle so that it covers the mold.
- Create a seal by tying a piece of strong twine around the lip of the mold. Fold the excess foil and paper underneath.
- Fill a large pot ½ way with boiling water.
- Steam the cakes in the pot for about 1 ½ hours.
- Open up the mold carefully.
- Flip over and let cool.
- Use a metal ladle to heat brandy and sugar mixture over the gas flame on high.
- If you tip the ladle a bit, a flame will appear and catch the brandy on fire. It’s ready.
- Infuse the cake by pouring the mixture onto the cake.
- Melt the butter. Add in flour. Cook for about 2 minutes.
- Add in scalding milk and cook for about 10 minutes or until it thickens up.
- Add brown sugar, vanilla and dark rum.
- Pour the sauce over the brandy infusion.
How to make a Chocolate Christmas Pudding
How to make a Chocolate Christmas Pudding
Being an Anglophile I will admit to a love of traditional English Christmas, the crackers and paper crowns and the Christmas Pudding! More specifically the br…
An IDEAL alternative to the traditional christmas pudding! Love this!
Yummy! The sauce sounds really nice
Do you think substituting a different alcohol would work? We are not huge fans of brandy, would rum or bourbon be recommended?
E,
Rum or bourbon would work well with this recipe! Hope you enjoy it as much as I did!
John
I must admit that I’ve never been a fan of Christmas pudding (even though I want to be so bad!). But yours looks amazing. Might have to give this a try.
Thank you! I hope you try it out and enjoy sometime!