Tis the chilly season and a great reason to celebrate, Christmas in July.
To celebrate any gift pack purchase that includes a Mango Port receives a complimentary pack of Chocolate Macadamias.
This winter has made itself felt, so what better than having all the trimmings of the Northern Hemisphere Christmas in appropriate weather. Your Christmas in July dessert with our Mango Port will warm the cockles. Try the recipe below using our Mango Port. If you’re not the baking type we have provided an alternative. During July any Gift Pack purchase that includes our Mango Port, we will include a complimentary pack of chocolate coated Macadamias.
Perfectly delicious and perfectly paired.
Port, Fig and Chocolate Christmas in July Pudding. Another accompaniment or recipe for Mango Port.
Ingredients
150g dried figs, finely chopped
60ml (1/4 cup) Golden Drop Mango Port
60ml (1/4 cup) water
175g unsalted butter, at room temperature
250g raw caster sugar
3 eggs
300g (2 cups) self-raising flour
50g (1/3 cup) plain flour
35g (1/3 cup) dark cocoa powder
125ml (1/2 cup) milk
75g dark chocolate (70% cocoa), melted, cooled
Thickened cream, to serve
Chocolate sauce
125ml (1/2 cup) thickened cream
100g dark chocolate (70% cocoa), chopped
2 tbsp brown sugar
1 tbsp port
Step 1 – Place the fig and port in a small saucepan. Set aside for 10 minutes to macerate. Add the water. Simmer for 5 minutes or until liquid is absorbed. Set aside to cool completely.
Step 2 – Meanwhile, brush a 2L (8 cup) pudding basin with melted butter to grease. Line the base with baking paper. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Step 3 – Sift the flours and cocoa into a bowl. Add half the flour mixture and half the milk to the butter mixture and beat on low speed until just combined. Repeat with remaining flour mixture and milk. Beat in the chocolate until just combined. Fold through the fig mixture.
Step 4 – Spoon into prepared basin and smooth the surface. Place a disc of baking paper over the surface. Cover with foil. Secure with lid or string. Place a folded tea towel in a saucepan. Place basin on towel. Pour enough boiling water into the pan to come halfway up side of the basin. Bring to the boil. Cover. Cook over medium-low heat, adding more water when necessary, for 2 hours 30 minutes to 2 hours 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes. Turn out onto a platter.
Step 5 – For the chocolate sauce, place the cream, chocolate, sugar and port in a saucepan and stir to combine. Cook over low heat, stirring, for 3-4 minutes or until smooth.
Step 6 – Pour half the sauce over the pudding. Drizzle the cream over the pudding and serve with the remaining sauce on the side.
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