Grand Marnier Ganache-Filled Christmas Pudding: A Rich, Gooey, To-Die-For Dessert
Christmas, the season of joy, warmth, and togetherness, always calls for special treats that bring people together around the table. Among the most cherished and time-honored holiday desserts is Christmas pudding—a rich, spiced dessert that has become synonymous with festive indulgence. However, if you’re looking to add a little something extra to your holiday feast this year, this Grand Marnier Ganache-Filled Christmas Pudding will elevate your celebration to new heights.
- Prep Time: 50 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 50 minutes
- Yield: Serves 6
- Category: Dessert, Christmas, Holiday Treats
- Method: Steaming, Baking
- Cuisine: British, Christmas
- Diet: Vegetarian
Ingredients
- 1½ cups (275g) dried mixed fruit
- 1½ cups (275g) chopped raisins
- ½ cup (85g) chopped cranberries
- 150g glacé cherries
- 1 small (120g) Granny Smith apple, peeled, coarsely grated
- ¾ cup Guinness
- Olive oil cooking spray
- 1 cup firmly packed dark brown sugar
- 175g unsalted butter, melted
- 3 free-range eggs, lightly beaten
- 3 ½ cups (175g) fresh breadcrumbs
- 1 cup self-raising flour
- 3 tsp ground cinnamon
- 2 tsp freshly ground nutmeg
- Crystallised orange slices, to decorate
- Double cream, to serve
- Icing sugar, to dust
Ganache:
- 150g good-quality dark chocolate
- ½ cup thickened cream
- 2 Tbsp Grand Marnier (optional)
Instructions
- Preparing the Ganache: The ganache is what makes this Christmas pudding special. It provides that gooey, indulgent center that surprises and delights everyone who takes a bite. To start, take the good-quality dark chocolate and break it into pieces. Place the chocolate and thickened cream into a heatproof bowl, making sure the bowl is large enough to stir the mixture comfortably. Set the bowl over a saucepan of barely simmering water, ensuring that the bowl does not touch the water. This is a classic method known as “bain-marie,” which gently melts the chocolate without burning it.
Stir occasionally, watching as the chocolate slowly melts and mixes with the cream, transforming into a smooth and glossy ganache. Once the ganache is fully melted, remove the bowl from the heat and let it cool to room temperature. Once cooled, stir in the Grand Marnier, if you’re using it. The orange liqueur adds a wonderful citrusy depth that complements the fruitiness of the pudding and enhances the richness of the chocolate. Once combined, cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours to firm up. Once it’s firm, remove the ganache from the fridge and shape it into a ball, about the size of a small tennis ball. Wrap the ganache ball in plastic wrap and place it in the freezer for at least 4 hours, or until frozen solid.
- Soaking the Fruits: The next step is to prepare the fruit mixture, which forms the base of the pudding. Begin by combining the dried mixed fruit, raisins, cranberries, glacé cherries, and the grated Granny Smith apple in a large mixing bowl. The combination of dried fruits provides a balance of sweetness and tartness, while the fresh apple adds moisture and a subtle fruity note to the mixture.
Pour over the Guinness, which will serve as the soaking liquid. The rich, malty flavor of Guinness pairs beautifully with the spices and sweetness of the fruit, adding complexity to the pudding’s flavor profile. Stir the mixture together until everything is well combined, and then cover the bowl with plastic wrap. Let the fruits soak overnight, giving them time to absorb the flavors and become plump and juicy. This soaking step is crucial for achieving a moist and flavorful pudding.
- Preparing the Pudding Basin: While the fruit soaks, prepare the pudding basin. Spray an 8-cup capacity metal pudding basin with olive oil cooking spray. This helps prevent the pudding from sticking to the sides of the basin during the steaming process. Next, cut five 6cm strips of baking paper and line the base and sides of the basin, allowing the paper to overlap slightly to make it easier to remove the pudding after it’s cooked.
- Making the Pudding Mixture: After the fruits have soaked overnight, it’s time to make the pudding batter. Start by adding the dark brown sugar, melted butter, and lightly beaten eggs to the fruit mixture. Stir everything together, ensuring that the butter and sugar are fully incorporated into the fruit. The butter adds richness to the pudding, while the sugar enhances the sweetness of the dried fruits.
Gradually fold in the fresh breadcrumbs, which will provide the pudding with structure and help bind everything together. Breadcrumbs are a key component of traditional Christmas pudding, giving it a dense yet moist texture. After the breadcrumbs are mixed in, sift the self-raising flour, ground cinnamon, and freshly ground nutmeg into the mixture. These spices are essential for giving the pudding its signature warmth and fragrance. Cinnamon adds sweetness, while nutmeg contributes a subtle earthy, slightly sweet flavor. Once everything is mixed together, spoon half of the mixture into the prepared pudding basin.
- Inserting the Ganache Ball: The frozen ganache ball is the star of this pudding, and it’s what makes it truly unique. Gently press the frozen ganache ball into the center of the pudding mixture, making sure it’s fully encased by the batter. The ganache ball will melt and create a gooey, molten center that will flow out when you cut into the pudding. Spoon the remaining pudding mixture over the ganache, ensuring that it is completely covered. Smooth the top of the pudding with a spatula to ensure an even surface.
- Steaming the Pudding: The next step is to steam the pudding, which is essential for ensuring it cooks slowly and evenly. To do this, take a pleated piece of foil and baking paper and cover the top of the pudding basin. The pleats in the foil allow the pudding to expand as it cooks. Tie the foil securely in place with kitchen string, and cover the basin with a metal lid.
Place the pudding basin on an upturned heatproof saucer in a large stock pot. Fill the pot with boiling water until it comes halfway up the sides of the basin. Cover the pot with a lid and steam the pudding gently for 4 hours. Check the water level every hour or so, replenishing it with boiling water as necessary. The gentle steaming process allows the pudding to cook slowly, infusing it with deep, rich flavors. After 4 hours, carefully remove the pudding from the pot and let it cool to room temperature.
- Refrigerating and Reheating: Once the pudding has cooled to room temperature, refrigerate it overnight to allow the flavors to meld together. On the day you’re ready to serve, steam the pudding again for 1 hour to reheat it. Once it’s thoroughly warmed, remove the pudding from the basin and let it rest for 30 minutes. This resting period allows the pudding to set slightly, making it easier to turn out onto a plate. When you’re ready, remove the foil and lid, and carefully turn the pudding out onto a serving plate.
- Decorating and Serving: The final touch is to decorate the pudding with crystallized orange slices. These slices not only add a burst of vibrant color but also infuse the pudding with a lovely citrus flavor. To make the crystallized orange slices, thinly slice 1 small orange into rounds. Arrange the slices on a baking tray and sprinkle them with caster sugar. Bake them in a low oven until they are dry and crisp, then use them to garnish the top of the pudding. A light dusting of icing sugar adds a snow-like finish, making the pudding look even more festive.
Serve the pudding warm, with a generous pour of double cream. The cream complements the richness of the pudding, creating a decadent and satisfying dessert that will delight your guests.
Notes
To make crystallized orange slices, very thinly slice 1 small orange into rounds (a mandoline can be used for precision). Arrange the slices on a large oven tray lined with baking paper. Sprinkle 2 tablespoons of caster sugar evenly over both sides of the slices. Bake them in a fan-forced oven at 100°C (or 120°C for a conventional oven) for about 3 hours, or until the slices are crystallized and dry. Store the crystallized orange slices in an airtight container in a cool place for up to 5 days.