Of my family, only my mum and I love the old Chrizzy Pud, so a compromise was made the day I served this up at Rimmer Mansion. Everybody loves it. Use a 22.5cm/9-inch spring-form cake tin for this size cake.
Serves 8
Preparation time 30 mins, plus cooling time
Cooking time 1 hour
Ingredients
125g/4½oz bourbon biscuits
65g/2½oz butter, melted
100g/3½oz good-quality dark chocolate (70% cocoa solids)
200g/7oz full-fat cream cheese
400g/14oz ricotta
75g/2½oz golden caster sugar
3 free-range eggs
40g/1½oz cocoa powder
125g/4½oz Christmas pudding, cooked, crumbled into pieces
For the sauce
110g/4oz good-quality dark chocolate (70% cocoa solids)
125ml/4½fl oz double cream
15g/½oz butter
To serve
good-quality dark chocolate, grated
cocoa powder, for dusting
clotted cream, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Butter and flour a spring-form cake tin. Press the biscuit mixture into the base of the tin to form the base.
3. Place the 100g/3½oz of chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl.
4. Place the cream cheese, ricotta and sugar in a processor and pulse until smooth.
5. Next add the eggs, one at a time, then the cocoa powder and the melted chocolate. Then fold in the crumbled Christmas pudding.
6. Spoon the mixture onto the base in the cake tin. Place cake in the oven and cook at for about one hour, or until cake is springy to the touch. Allow to cool.
7. When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa.
8. For the sauce, place the 110g/4oz chocolate and double cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated.
9. Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa, if desired.
Serves 8
Preparation time 30 mins, plus cooling time
Cooking time 1 hour
Ingredients
125g/4½oz bourbon biscuits
65g/2½oz butter, melted
100g/3½oz good-quality dark chocolate (70% cocoa solids)
200g/7oz full-fat cream cheese
400g/14oz ricotta
75g/2½oz golden caster sugar
3 free-range eggs
40g/1½oz cocoa powder
125g/4½oz Christmas pudding, cooked, crumbled into pieces
For the sauce
110g/4oz good-quality dark chocolate (70% cocoa solids)
125ml/4½fl oz double cream
15g/½oz butter
To serve
good-quality dark chocolate, grated
cocoa powder, for dusting
clotted cream, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Butter and flour a spring-form cake tin. Press the biscuit mixture into the base of the tin to form the base.
3. Place the 100g/3½oz of chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl.
4. Place the cream cheese, ricotta and sugar in a processor and pulse until smooth.
5. Next add the eggs, one at a time, then the cocoa powder and the melted chocolate. Then fold in the crumbled Christmas pudding.
6. Spoon the mixture onto the base in the cake tin. Place cake in the oven and cook at for about one hour, or until cake is springy to the touch. Allow to cool.
7. When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa.
8. For the sauce, place the 110g/4oz chocolate and double cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated.
9. Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa, if desired.
Date:2006-12-21 
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