This delicious recipe is easy to make. It yields 10 -12 servings; takes 40 minutes to prepare, 2 and a half hours to cook and needs several hours to cool. It is best to make this recipe well in advance.

Ingredients:

For the pudding –

• 200g frozen dark sweet cherries defrosted (leave some extra to for decorating the top)
• 1 Pear
• 100g Raisins
• 100g Sultanas
• 100ml Brandy
• 100g Dark chocolate
• 100g Unsalted butter, plus 2 tbsp for greasing
• 2 large Eggs
• 50g plain Flour
• 100g Dark soft brown sugar
• 1 tsp Mixed spice
• 1 tbsp Cocoa powder
• 50g Fresh breadcrumbs

For the chocolate brandy sauce –

• 100g Dark chocolate
• 120ml Double cream, plus extra to serve
• 2 tbsp Golden syrup
• 3 tbsp Brandy

Method:

1. Place a sieve over a mixing bowl. Drain cherries.
2. Cut all the cherries in half.
3. Peel and coarsely grate the pear.
4. In a separate microwave proof mixing bowl, combine the cherries, pear, raisins, sultanas and brandy. Stir until combined and cover with cling film.
5. Place cherry mixture in the microwave on high for about 3 minutes. Set aside for 5 minutes to allow the fruit to rise and soften.
6. Meanwhile, break the chocolate into small squares.
7. When the 5 minutes are up add the chocolate pieces and butter into the hot cherry mixture. Stir well and leave uncovered to melt (15 minutes).
8. Butter your pudding basin.
9. Cut two pieces of foil so that it will fit over your pudding basin. Make sure to leave enough space to fold and fasten the foil around the basin. 5cm extra on each side will do. If you are making multiple puddings then you’ll have to cut 2 pieces of foil for each pudding.
10. Butter only one side of one of the pieces of foil.
11. In a small mixing bowl beat the eggs.
12. In another mixing bowl. Sift the flour, sugar, mixed spice and cocoa powder. Combine lightly by using a fork.
13. Add flour mixture to the fruit mixture.
14. Then add the breadcrumbs, eggs and 1/4 tsp salt.
15. Use a wooden spoon to combine mixture.
16. When the mixture is fully combined (it will be wet) pour it into the buttered pudding basin.
17. Cover the basin with the foil, butter side down.
18. Tie a piece of string under the lip of the basin and make a handle to help you lower and lift the basin from the boiling water.
19. Tuck any left over frill underneath itself to make the basin more waterproof.
20. Place a heat proof saucer in a large saucepan. Place pudding basin on top and add boiling water. The water should submerge the basin about 1/2 way.
21. Cover the pan and steam on a medium low heat for 2.5 hours. The water should only simmer. Top up the water as need be.
22. If the pudding is not set after 2.5 hours, place the the basing covered with foil in the steamer again and steam for a further 15 minutes.
23. When ready, remove the foil. Set pudding aside to cool completely. If you take the pudding out when it’s still too hot it may break apart.
24. Remove the pudding from the basin and place upside down on a serving dish.
25. To prepare the sauce you will need to break up the chocolate into squares.
26. Add all the ingredients to a small pan and heat on a low heat until molten. Stir continuously until smooth.
27. Pour sauce over pudding and decorate the top with leftover cherries with a dollop of cream on the side.
28. Enjoy!

Notes:

You can also store this pudding. Do not unwrap the foil. Let the pudding cool completely, then store in a cool dark place.

To re-heat you can either steam it for 30 minutes or you can unwrap them, then wrap them in cling film and heat in the microwave on medium for about 5 minutes.

Source: BBC Good Food