By Popular Request

And feeling well & communicative tonight - which is just as well after the weekend! - here goes

Chocolate Christmas Puddings   (Serves 8) 

Ingredients                                                     oz = ounces, about 28g   T =
Tablespoonful, about 1 fluid ounce/15ml
4oz butter
4oz dark Muscovato sugar
2 eggs, lightly  beaten
6oz Self-Raising flour (I usually use wholemeal, which works well, & you can kid yourself is healthier!)
1T cocoa powder
1T milk
1 cooking apple, peeled, cored & chopped 
3T luxury mincemeat
5oz plain chocolate (at least 50% cocoa mass, preferably 70-90%)
Grated zest of two oranges  
6oz fresh breadcrumbs - about 2 slices, I put them through the liquidiser
1T cinnamon

Method

Cream together butter and sugar until pale.  Gradually beat in eggs then fold in flour, cocoa and milk.  Gently fold in chopped apple, mincemeat, chopped chocolate, orange zest and breadcrumbs.  Spoon mixture into 8 greased individual pudding tins (I usually use tea cups, about 5 fluid oz capacity).  Put tins/cups into a large roasting tin, poor in boiling water til half-way up cups.  Cover large tin completely with baking foil and cook for 45 min at Gas Mark 4/180°C/350°F until puddings are firm and springy to the touch.

Turn out and serve with cinnamon dusted Fromage Frais/cream and orange slice 'butterflies'.

This recipe freezes well and can prepare well in advance, freezing the puddings either 'open' then bagging up, or in their individual tins/cups wrapped in clingfilm/foil, for up to ten months (see previous entry) - though less is recommended!  
To reheat - stand the cups (thawed) in a large roasting tin, add water til half-way up the cups, cover and heat as before for 20-30 min.


I first came across this recipe in the Prima Christmas edition for 1997, & have been using it, more or less, ever since.

Y'all enjoy the indulgence, but don't go making yourselves sick!