Chocolate Cherry Christmas Pudding

Watch video.

Butter a 2 qt mold ( or a large coffee can or a bowl)

In a bowl, combine:

  • 1-1/2 cups graham cracker crumbs
  • 3/4 cup sugar
  • 2 tbsps flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt

Mix altogether and set aside.

In another bowl, combine:

  • 6 egg yolks – save the whites
  • 1/2 tsp almond extract
  • 4 or so drops of red food color
  • 2 tbsps melted butter
  • 2/3 of a 21 oz. can of cherry pie filling

Mix well and then add to the graham cracker mixture.

In a mixer bowl, beat the egg whites until soft peaks and then gradually add 1/4 cup sugar and beat till stiff peaks.

Fold the egg whites into the cherry mixture.

Then fold in 1/4 cup chopped pistachios and 1 cup mini chocolate chips.

Pour into the buttered mold. Cover – if using a large coffee can or a bowl, cover with aluminum foil and secure it with a string.

On a stove top, in a large pot,  put enough water to come up about halfway up the pudding mold you are using and bring it to a a simmer.  Place a rack (or empty tuna cans) in the bottom of the pot.  Place the filled mold, covered, on top of the rack.  Cover the pot.  Continue simmering for about 1-1/2 to 2  hours until toothpick comes out clean.

NOTE:  Check water every 30 minutes and add more if it gets low – do not let it go dry.

When done, remove the pudding from the pot and put on a wire rack with the cover still on.  Leave there about 5 minutes.  Then remove the cover and unmold the pudding.

Cherry Cream:

Beat 1 cup of heavy whipping cream till soft peaks.  Then add 1/4 cup confectioners sugar and beat till stiff.  Fold in the remaining 1/3 can of cherries.  Serve alongside the pudding

Pudding is best eaten warm

If there is leftover pudding, you can reheat by placing a slice on a plate and heating in microwave about 20 seconds.


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