This is the second post in my series of recipes that use Christmas Pudding. It’s a great way to use up leftovers or serve something with an essence of Christmas Pudding about it that can be enjoyed by everyone even those who aren’t die hard Xmas pud fans.
Before we jump into the recipe: I’ve written about brownies a few times (can you tell their one of my favourite bakes) so I’m going to point you here to get the basic brownie batter recipe and method for the brownies rather than copying out my brownie recipe again. Or you can use your own favourite recipe or even a box mix.
I use the crème patissiere recipe from this book Patisserie: A Masterclass in Classic and Contemporary Patisserie by William and Susue Curley. But your favourite or indeed any custard that will set should work fine.
I’ve chosen not to add any sugar into the ganache as the recipe is quite sweet already so this creates a nice balance.
And finally, these brownies don’t keep especially well so once you’ve added the topping they’ll look nice and attractive for a while but then the custard will start to discolour a bit from the chocolate. They still taste scrummy, but just something to bear in mind if you want them to look fab.
- 1 batch of your favourite brownie batter
- Approx 250g Christmas Pudding (uncooked)
- About 750g portion of crème patissiere - fridge cold
- 200ml double cream
- 200g dark chocolate
- Make your brownie batter (find my recipe here or use your favourite) and stir in chunks of uncooked Christmas pudding. It's up to you how big you want the chunks to be. They add a lovely chewy texture so I went for lumps about the size of a big marble. When I say uncooked I don't mean raw, just it doesn't need that second cooking so if it's shop bought you can use it straight out of the packet).
- Pour the batter into the tin and cook following the instructions in your brownie recipe and then allow to cool completely in the tin.
- Make your crème patissiere and pop it in the fridge so it gets nice and cold. We want it cold so that the ganache sets without having to put the brownies in the fridge.
- Break up your chocolate into small pieces and place in a jug. The smaller they are the easier they will be to melt. heat up the cream up in a pan. It doesn't need to boil, just be hot enough to melt the chocolate. Once it's hot enough pour it over the chocolate and stir until the chocolate is melted and the mixture is smooth. Allow to cool but not set.
- Take the crème patissiere out of the fridge and spread or pipe on top of the brownies (still in their tin) then smooth with a palette knife.
- Pour the ganache evenly on top of the crème patissiere.
- Leave a bit to set and then enjoy!