The great Australian Christmas pudding

• Produce

  • 1/4 cup Glace cherries
  • 1 cup Glace fruit, mixed
  • 1/4 cup Sultanas

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 45 g Chocolate honeycomb bar
  • 1/4 cup Cocoa powder
  • 60 g Dark chocolate
  • 1/2 cup Icing sugar
  • 180 g White chocolate

• Nuts & Seeds

  • 1/3 cup Hazelnuts, roasted
  • 1/4 cup Hazelnuts

• Dairy

  • 1 cup Pouring cream

• Beer, Wine & Liquor

  • 1/4 cup Brandy

• Liquids

  • 1 tbsp Water, HOT

• Other

  • 2 tsp Powdered gelatine

Found on foodtolove.com.au

Description

Ingredients

• 1 cup (240g) mixed glacé fruit
• 1/4 cup (60g) glacé cherries
• 1/4 cup (40g) sultanas
• 1/4 cup (60ml) brandy
• 4 large eggs, separated
• 1/2 cup (80g) icing sugar
• 1/4 cup (25g) cocoa powder
• 60 g dark chocolate
• 1/3 cup (45g) roasted hazelnuts, chopped coarsely
• 45 g chocolate honeycomb bar, chopped coarsely
• 2 tsp powdered gelatine
• 1 tbsp hot water
• 1 cup (250ml) pouring cream
• 180 g white chocolate
• 1/4 cup (35g) hazelnuts, extra, roughly chopped

Directions

• Place mixed glacé fruit into a food processor fitted with a metal blade. Process for 3 seconds. Add cherries, process 2 seconds. Place fruit in a medium bowl, add sultanas; stir in brandy. Cover, store in a cool, dark place overnight (fruit chunks should not be too large or they will tear the pudding when cutting).Line a 2-litre (8-cup) pudding steamer with plastic wrap, smoothing the wrap to remove as many wrinkles as possible.Beat egg whites in a small bowl with an electric mixer until firm peaks form; gradually beat in the combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks.Place dark chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let water touch the base of the bowl). Stir chocolate until smooth. Cool for 5 minutes.Stir melted chocolate into egg mixture. Pour chocolate mixture over fruit, mix well. Stir in nuts and honeycomb.Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool slightly. Stir gelatine into chocolate mixture.Beat cream in a small bowl with an electric mixer until firm peaks form; fold into chocolate mixture. Pour mixture into pudding steamer. Smooth top; cover, freeze overnight.Invert pudding onto a chilled serving plate; remove steamer, peel away plastic wrap. Return to the freezer.Place white chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let the water touch the base of the bowl). Stir chocolate until smooth. Cool for 5 minutes, then spoon chocolate gently over top of pudding. Return to freezer immediately to allow chocolate to set. Top with extra hazelnuts to serve.