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Indulgent Hazelnut Chocolate Pudding

What could make Christmas cake even better? Why, hazelnut and chocolate of course!



Preparation Time: 

6 mins


  • 375g packet  sultanas

  • 375g packet raisins, chopped

  • 300g packet  currants

  • 250g packet  prunes, chopped

  • 1 cup (250ml) frangelico ( hazelnut liqueur)

  • 250g butter, chopped

  • 1 1/2 cups (300g) firmly packed dark brown sugar

  • 1 1/2 cups (300g) firmly packed dark brown sugar

  • 1 tablespoon lime marmalade

  • 6 eggs, lightly whisked

  • 100g dark chocolate, chopped

  • 150g packet Canterbury Nut Company's Roasted Hazelnuts, coarsely chopped

  • 2 cups (300g) plain flour 1 cup (150g) self-raising flour 1/4 cup (30g) cocoa powder 2 tablespoons frangelico, extra

  1. Preheat oven to 150°C (130°C fan forced oven). Grease and line the base and side of a 22cm round cake pan with 3 thicknesses baking paper, bringing paper 5cm above edge of pan.

  2. Combine the sultanas, raisins, currants, prunes and frangelico in large glass or ceramic bowl. Cover with plastic wrap and set aside overnight, stirring occasionally, to soak.

  3. Use an electric mixer to beat the butter, sugar and marmalade in large bowl  until pale and creamy. Add the eggs, one at a time, beating well after each addition until just combined. Add the butter mixture to the fruit mixture with the chocolate, hazelnuts, combined flours and cocoa powder. Use a wooden spoon to stir until well combined.

  4. Spoon mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 3 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Brush the top of the hot cake with extra frangelico. Cover with foil and set aside in pan to cool completely.

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