Madeira Summer Pudding with Warm Chocolate Sauce

Sweet Madeira cake layered with spiced summer berries, chilled until firm, and served with a rich, warm chocolate ganache sauce.

Vegetarian Dessert Summer Chocolate No-Bake Berries

Estimated Nutrition

Calories

604

kcal / serving

4832 kcal total

Carbs

76.5g

per serving

612 g total

Fat

30.3g

per serving

242.4 g total

Protein

6.6g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Soft Light Brown Sugar

100

Dark Chocolate

finely chopped; can use a mix of dark and milk

Dairy

125

Double Cream

Fruits

Summer Berries

mixture of raspberries, blueberries, blackberries, and redcurrants with stalks removed

GrainsCereals

piece

Madeira Loaf Cake

Liquids

tbsp

Dark Rum

or port or blackcurrant liqueur

tbsp

Water

just-boiled

NutsSeeds

piece

Vanilla Pod

seeds only; or substitute with vanilla extract

tsp

Ground Cinnamon

tsp

Ground Ginger

handful

Mint Leaf

for decoration

Method

Unmold the pudding, brush with reserved syrup, decorate with fresh berries and mint, and serve with the chocolate sauce.

Heat cream until nearly boiling, add chopped chocolate, let melt for 5 minutes, then stir in hot water.

Wrap with cling film, weigh down with a tray, and refrigerate for 6 hours or overnight.

Fill the lined tin with the berries and cover the top with remaining syrup-dipped cake slices.

Dip cake slices into the syrup and line the bottom and sides of the loaf tin.

Drain the cooked fruit through a sieve into a bowl for 2 minutes without pressing.

Line a 900g loaf tin with cling film and slice Madeira cakes into 2cm pieces.

Stir in cinnamon and ginger, then cook most of the berries for 2 minutes until soft.

Dissolve sugar in 100ml water over medium heat, then simmer with alcohol and vanilla for 4 minutes to create a syrup.