This cake can be kept in an airtight container for a few days, and it actually improves in flavour! 21 Chocolate Pudding Prep and cook time: Up to 30 mins Serves: 6-8 Ingredients 3 rounded tablespoons cocoa powder 4 tablespoons boiling water 200g caster sugar 200g butter 3 large size eggs 200g self-raising flour 1 rounded teaspoon baking powder 100g mixed dried dates and apricots 75g flaked almonds 100g cooking chocolate (70% cocoa solids), broken 100g butter 100g cooking chocolate (70% cocoa solids) 100g icing sugar 3 tablespoons milk Method Preheat the oven to 190°C, 375°F, Gas Mark 5. Mix the cocoa powder with 4 tablespoons of boiling water, until smooth. In a separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs, flour and baking powder. Mix well and fold in the dates, apricots, nuts and chocolate pieces. Pour the mixture into the tins. Bake for approximately 20 minutes. Melt the chocolate topping ingredients in a bowl over some lightly simmering water. Stir until well blended. When the pudding is cooked, remove from the oven and pour over the chocolate sauce before serving. Nutrition Info (per serving): 764 calories, 48 g fat. 22 Chocolate and Pear Tart Prep and cook time: 30 mins to 1 hour Serves: 4-6 Ingredients 1 pack fresh dessert short crust pastry 125g ground almonds 2 free range eggs 125g butter, softened 95g caster sugar 185g Luxury Continental Belgian dark chocolate, melted 3 conference pears, peeled, cored and quartered Method Preheat the oven to 190°C, 375°F, gas mark 5. Roll out the pastry until 12 cm thick and use it to line a 24cm tart tin. Leave in the freezer to rest for at least 20 minutes, or as long as you can. Bake the pastry for around 10 minutes in the preheated oven, then remove, set aside, and reduce the oven temperature to 170°C, 325°F, gas mark 3. Mix your almonds, eggs, butter and sugar together, and stir in the melted chocolate while still warm. Pour the mixture evenly into the pastry case. Press the pears into the chocolate and almond mixture. Bake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm. Serve warm with crème fraiche. 23 Christmas Pound Pudding Prep and cook time: 2 hours + Serves: 6 Ingredients 500g mixed dried fruit 100g dried dates, chopped 5cm piece preserved ginger or a 5ml spoon dried ginger 125g suet Zest of 1 orange 125g plain flour 125g sugar 150g breadcrumbs 2 tablespoons brandy Pinch of salt 1 medium size egg, beaten 150ml milk Method Grease a 1.5 litre pudding basin. Mix all the ingredients together except for the egg and the milk. Add the beaten egg and milk and mix well. Put the mixture into the basin, cover with aluminium foil or a cloth. Place in a large saucepan with water halfway up the sides of the basin. Bring the water to the boil, put on a tight fitting lid and simmer for 3 hours. Check occasionally remembering to carefully top up with boiling water to stop it going dry. Nutrition Info (per serving): 734 calories, 21 g fat.