Preparation time is 50minutes
Cook time is 1hours 20minutes
Total time is 2hours 10minutes
Serve is for 8 people
Difficulty level: 4 out of 4
13 Ingredients
Number of servings
8
- 180grams chocolate Block 60% Dark
- 1/2tablespoons Mixed Spice
- 3/4 cup brown sugar dark
- 150grams plain flour
- 450grams dairy soft butter
- 1 1/2 cup icing sugar pure
- 2tablespoons vanilla bean paste
- 3/4 cup buttermilk
- 3 eggs
- 2tablespoons rosemary fresh (optional)
- 140grams slivered almonds
- 420grams raisins
- 1 cup breadcrumbs
Nutrition per serving
4860kJ / 1160Cal
4860 Kilojoules or 1160 Calories
56% of daily energy intake*
Protein
15.4grams
Fat
62.9grams
Carbs
129grams
Sugars
104grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
Preheat oven 170ºC (150ºC fan).
Step 2 of 10
Cream 200g butter and brown sugar, until light and fluffy.
Step 3 of 10
Beat in eggs one at a time beating well after each addition. Sift flour, mixed spice and cinnamon.
Step 4 of 10
Add breadcrumbs, raisins, almonds, chocolate, buttermilk and butter mixture and mix well to combine.
Step 5 of 10
Grease a 1L pudding steamer tin with butter, then add batter. Top with lid and bake for 1 hr and 20 minutes until golden. Stand for 10 minutes before turning out.
Step 6 of 10
Let the pudding cool in tin, then slice into three layers horizontally.
Step 7 of 10
To make buttercream icing; use an electric mixer to beat the butter, icing sugar and vanilla in a medium bowl until pale and creamy. Cover with a plastic wrap and set aside at room temperature.
Step 8 of 10
Spread icing between layers evenly. Spread the remaining icing over the entire pudding using a palette knife for smoothing.
Step 9 of 10
Optional cake top decorations: Use wire to create mini Christmas tree shapes with rosemary branches & slivered almonds as scattered pine cones.
Step 10 of 10
Spread raspberry jam over each open hald of the scones.
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