Frozen Chocolate Fruit Cake Pudding Recipe

Name: Frozen Chocolate Fruit Cake Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 95 g dried figs, chopped; 40 g raisins, chopped; 50 g dried prunes, chopped; 60 g glace cherries; 100 g dates, seeded and chopped; 2 teaspoons lemon zest; 125 ml brandy; 125 g butter; 75 g plain flour; 110 g brown sugar; 250 ml milk; 600 ml heavy cream; 220 g nutella, chocolate hazlenut spread; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 4 egg yolks; 50 g hazelnuts, chopped coarsely; 200 g dark chocolate, finely chopped; 200 g dark chocolate, melted, extra

Servings: persons

95 g dried figs, chopped
40 g raisins, chopped
50 g dried prunes, chopped
60 g glace cherries
100 g dates, seeded and chopped
2 teaspoons lemon zest
125 ml brandy
125 g butter
75 g plain flour
110 g brown sugar
250 ml milk
600 ml heavy cream
220 g nutella, chocolate hazlenut spread
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 egg yolks
50 g hazelnuts, chopped coarsely
200 g dark chocolate, finely chopped
200 g dark chocolate, melted, extra

1
Combine fruit, rind and brandy in a large bowl; mix well.
2
Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring daily.
3
Line a 17.5cm, 1.75 litre (7 cup) pudding basin with plastic wrap, extending plastic wrap 5cm over edges of basin.
4
Melt butter in as medium saucepan, add flour, stir over heat until bubbling.
5
Remove from heat; stir in sugar, then milk and half the cream.
6
Stir over medium heat until mixture thickens.
7
Transfer to a large bowl, stir in spread, spices and yolks.
8
Cover the surface of mixture with plastic wrap.
9
Refrigerate for for 1 hour.
10
Stir in fruit mixture, nuts and chopped chocolate.
11
Beat remaining cream in a small bowl with an electric mixer until soft peaks form, fold into pudding mixture.
12
Spoon mixture into prepared basin, tap basin lightly to remove bubbles.
13
Cover with Foil and freeze for 3 hurs, or overnight.
14
Turn pudding onto a tray;remove plastic wrap, return pudding to freezer.
15
Cut a 35cm circle from a piece of paper to use as a guide; cover paper with plastic wrap.
16
Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side down, over pudding.
17
Quickly smooth with hands, avoiding deep pleats in the plastic.
18
Freeze till firm.
19
Peel asway plastic wrap; trim away excess chocolate.
20
Serve with a selection of fresh or frozen seasonal fruit if desired.

1946

kcal

Calories

139

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 95 g dried figs, chopped, 40 g raisins, chopped, 50 g dried prunes, chopped, 60 g glace cherries, and more.

Yes, Frozen Chocolate Fruit Cake Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Frozen Chocolate Fruit Cake Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions