whipped until stiff peaks form when the whisk is removed
85g/3oz dark chocolate (70 per cent cocoa solids)
grated
85g/3oz dark chocolate (70 per cent cocoa solids)
melted
plus extra to serve
double cream
to serve
Directions
Line a 1½ litre/2½ pint capacity round-bottomed bowl or basin with cling film.
Place the brandy
orange liqueur and orange juice into a clean bowl and dip the madeira cake slices into it to lightly soak.
Place three-quarters of the soaked cake slices into the cling film-lined bowl to cover the inside of the bowl.
In a separate bowl
place the icing sugar
cream and vanilla seeds and fold together gently.
Place the grated chocolate
Christmas pudding pieces and three-quarters of the cream mixture into a clean bowl and mix together well. Spread this cream and Christmas cake mixture over the cake slices
moulding a hollow in the middle of the cream and Christmas cake mixture.
Add the melted chocolate to the remaining cream mixture and pour this into the hollow. Smooth over.
Place the remaining moist cake slices over the filling to completely enclose the filling
then cover with a clean tea towel and place into the fridge to chill for 24 hours.
To serve
remove from the fridge
remove the covering and turn the cake out onto a plate. Remove the cling film if it has stuck to the cake
then pour over some melted chocolate. Cut generous slices and serve with cream.
