This is a great pudding with flavours that hark back to childhood, refined by using quality ingredients such as dark chocolate and rich cream. From Andrew Baird at the Longueville Manor Hotel for the Real Food Festival
1. For the chocolate sponge, you will need a whisk, mixing bowl, sieve and some weighing scales together with a greased cake tin of approximately 8 inches, but size doesn’t really matter.
2. Separate 5 eggs, sieve the flour, baking powder and chocolate powder into a bowl. Whisk the egg yolks with 100g of sugar till they turn pale. Whisk the egg whites with 50g of sugar till they peak.
3. Carefully add the chocolate powder mix to the egg yolk mix. Then add the egg white mix to the chocolate mix.
4. Carefully pour into the cake tin and bake in a pre-heated oven at 190ºC for 15 minutes. Once cooked leave to cool then turn out onto a cooling rack to cool.
5. For the cherry filling, griottine cherries are a French variety – they have quite a kick when eaten by themselves. Mix 50g of water with 20g of corn flour. Mix 150g of griottine syrup with the corn flour and bring to a simmer, stirring constantly. Leave to cool and add the griottine cherries.
6. For the chocolate mousse, melt 100g of 66 per cent dark Valhrona Chocolate over a bain marie, making sure you don’t overheat or add any water. Heat to 45ºC.
7. Whisk 100g of egg whites and 50g of sugar in a bowl until they form stiff peaks. Whisk 100g of Jersey dairy whipping cream until it forms peaks. Carefully but quickly fold and mix all ingredients together. Cool then put into a fridge.
8. For the Kirsch cream, add 20g of sugar to 200g of Jersey Dairy Cream then whisk with a good splash of Kirsh or more if you like.
9. Once all the ingredients are ready layer together in a cocktail glass. This dessert would be a great for anything from a Sunday lunch to a dinner party or as a great alternative to Christmas pudding.
Recipe © courtesy of Andrew Baird, Executive Head Chef at Longueville Manor Hotel
Find out more about the Real Food Festival.
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