Rachel Crew's Christmas Pudding Brownie
"What's the best thing to put into a Christmas pudding? Your teeth!"
Serves 6 | Prep Time 30 | Cook Time 40Why I Love This Recipe
This was created by Rachel C!
Ingredients You'll Need
For the brownie:
200g Dark Chocolate (broken into chunks)
100g Milk Chocolate (broken into chunks)
250g Salted Butter
400g Soft Light Brown Sugar
4 Large Eggs
140g Plain Flour
50g Cocoa Powder
200g Raspberries
To Decorate:
200g Fondant Icing
Icing Sugar
Red and Green Food Colouring
Giant Chocolate Buttons
Gold Lustre Powder
Ice Cream Sprinkles
Directions
Heat the oven to 180C/160C fan/gas 4
Line a 20cm round cake tin with baking parchment extending it above the rim of the tin
Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat
Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa powder, and stir in. Stir in the raspberries and pour into the cake tin
Bake on the middle shelf until the cake has risen, the top is shiny and cracked and the cake feels slightly firm to the touch (check after 35-40 mins and cook for longer if necessary)
Leave to cool in the tin and then lift out onto a cooling rack
When cool make up a little royal icing with the icing sugar and some water to a slightly thick consistency and apply a little to each chocolate button and stick them on 2/3rds of the top of the brownie to resemble the fruit in a Christmas pudding. Brush the chocolate buttons with the lustre powder
Reserve a small amount of fondant icing and colour 2/3rds of this green and 1/3 red. Cut out two holly leaf shapes from the green icing and make some holly berries from the red icing. Mark the veins on the holly leaves using the lustre powder. Reserve
Roll out the white fondant icing so that it is big enough to cover the top half of the cake and cut the bottom edge so that it resembles dripping icing. Lay this over the top 1/3rd of the cake so that the “drips” extend over some of the chocolate buttons
Spread some of the royal icing over the fondant icing making a slightly rough surface. Dip a clean artist’s paint brush in the lustre powder, gently shake off over the royal icing then distribute some of the sprinkles over
Decorate with the reserved holly leaves and berries
You may wish to remove (lift off) the fondant icing before eating as it is for decoration purposes only
