Chocolate Honeycomb Spiced Christmas Pudding

Christmas cake is not for everyone, in fact it tends to be an acquired taste for most, much like mince pies.

So to cater to all that are not in favor of the traditional taste I decided to come up with a pudding that would appease all. Think chocolate cake mixed with a traditional Christmas cake mixed with some extra crunch surprise. The dates takes the edge off the mixed fruit intense depth in flavor while the spices, nuts and honeycomb work well with the chocolate profile.

Ingredients:

125g dried mixed fruit
225g dried dates, diced
60ml brandy
160ml orange juice
225g butter
140g brown sugar
3 eggs
40g cocoa powder
140g plain flour
1 tsn ground cinnamon
¼ tsn ground nutmeg
½ tsn ground ginger
110g pecans, chopped
30g breadcrumbs
200g honeycomb, diced

Ganache:

30ml cream
50g dark chocolate

Method:

Preheat the oven to 160c and line a pudding tin with baking paper.
Place the mixed fruit and diced dates in a bowl with the brandy and orange and leave for 1 hour to absorb.
Place the butter and sugar in a bowl and using electric beaters whisk for 3 minutes until light and fluffy.
Add the eggs one at a time to the sugar mix, beating in between each addition.
Sieve the flour, cocoa powder and spices into the sugar mix.
Add the fruit mix, breadcrumbs and nuts and beat until mix is combine.
Lastly, add 150g of the honeycomb and stir until combine.
Pour the mix into the prepared tin, flatten with a spoon and place the lid on the tin.
Bake the pudding in the oven for 90 minutes or until a skewer inserted in the center just comes out clean.
Place the pudding on a cooling tray until cooled completely.
Meanwhile, add the chocolate and cream into a bowl and heat in the microwave on a low power of 1 minute or until just starting to melt.
Stir the ganache until silky smooth.
Turn the cooled pudding upside down onto a plate and pour the ganache over the top, scatter with remaining diced honeycomb.
To serve cut the pudding into slices and accompany with ice-cream or double cream.