Rolo Melt in the Middle Christmas Pudding

Out with the old and boring, and in with the new and classy! This Christmas pudding recipe adds your fave chocolate bar into the mix.

Done in 2 hours

Dish by Ori Goldberg

Ingredients

for the pudding:

175gunsalted butter, (room temp)

45gcocoa powder

100ggolden caster sugar

50gsoft light brown sugar

3medium eggs (room temp)

150gplain flour

2tspbaking powder

1/2 tsp bicarbonate of soda

1 tsp vanilla paste

75mlfull-fat milk

for the caramel:

350gcaster sugar

374g double cream

75gglucose syrup (optional)

100g butter

4gflakey salt

30g milk chocolate (optional)

Rich, indulgent and just so damn delicious! We've made the pudding that everyone really wants for Christmas this year - a molten chocolate pudding inspired by a childhood confectionary favourite.

Method

Using extra butter, line a 400g Christmas pudding basin and coat in cocoa powder (these are the ones that serve 3-4 in the supermarket).

For the pudding batter, cream your butter and sugars in a stand mixer using the paddle attachment, for about 5 minutes on medium high speed. Beat and add your eggs a bit at a time until fully incorporated with the butter and sugar.

Into the mix, sieve in your flour, cocoa powder, baking powder and bicarbonate of soda, and mix on medium speed until just combined. To this add 50g of nuts if you like, but we went straight to adding the vanilla and milk, again combining on medium speed until a thick batter forms.

Spoon the batter into a piping bag and save for later.

To make the caramel, heat your sugar on medium-low heat, until you achieve a golden brown caramel. Add your glucose syrup here, remove from the heat and whilst continuously whisking, add your cream and butter, and finally the salt and chocolate.

Dollop a tablespoon of the caramel sauce on baking paper and freeze until completely solid. Save the rest of the caramel in a piping bag.

Pipe your pudding batter into your basin, cover with baking paper and tie with rubber bands, and cover with a layer of foil.

Steam for 1 hour to 1 hour 15 mins. Now to make this cake even more indulgent, remove the cover from the basins, and pipe more caramel into the base of the cake.

Flip onto your coven serving dish, dust with icing and start enjoying!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!