Christmas Pudding Chocolate Spread
Print recipe
| Serves | 2 x 350ml jars |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Condiment, Dessert, Side Dish, Snack |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
This spiced Christmas pudding chocolate spread recipe can also be made with milk or white chocolate and is best served with biscuits, brandy snaps, scones, shortbread biscuits or warm toasted brioche. It also makes a fabulous filling and topping for cakes. Perfect for a simple Christmas spread to give as a gift - decorate with a label and a pretty paper "hat".
Ingredients
- 200g unsalted butter, softened
- 250g light muscovado sugar
- 4 tbsp brandy
- 2 tspn mixed spice
- 150g plain chocolate, melted
- 150g mixed fruit and peel
- 50g glacé cherries, roughly chopped (red, yellow and green cherries)
- 50g flaked almonds, toasted
Note
This spiced Christmas pudding chocolate spread recipe can also be made with milk or white chocolate and is best served with biscuits, brandy snaps, scones, shortbread biscuits or warm toasted brioche. It also makes a fabulous filling and topping for cakes. Perfect for a simple Christmas spread to give as a gift - decorate with a label and a pretty paper "hat".
Directions
| Step 1 | Beat the butter and light muscovado sugar together until smooth - I used my Kenwood mixer and the K-Beater. Beat in the brandy to taste, then fold in the melted plain chocolate and mixed spice. Chill for 15 minutes. |
| Step 2 | Fold the rest of the ingredients through the chocolate butter mixture. Spoon into 2 x cooled sterilised 350ml sealable jars, then seal and store in the fridge. Once opened, it should be used within 1 month. |
