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- Preparation time: 10 minutes
- Cooking time: 30 minutes to 40 minutes
- Total time: 40 to 50 minutes
- Serves: 12
WHAT YOU’LL NEED
- 150g unsalted butter, at room temperature, plus extra for greasing
- 250g dark chocolate (70%), broken into small chunks
- 3 medium eggs
- 150g granulated sugar
- 1 tsp flaky sea salt
- 4 tbsp cocoa powder
- 2 tbsp plain flour
- 300g leftover cooked Christmas pudding, crumbled
WHAT YOU NEED TO DO
- Heat oven to 180˚C, gas mark 4. Grease and line a 30cm x 20cm baking tin with baking parchment.
- Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water. Remove from the heat and set aside. Whisk the eggs, sugar and salt in another bowl, before beating into the chocolate mixture. Sift over the cocoa and flour, folding through with all but a handful of the Christmas pudding, until just combine
- Pour the brownie mix into the prepared tin, spread out and scatter the rest of the Christmas pudding on top, pressing it in gently. Bake for 35-40 minutes, or until a crust has formed on top. Cool completely in the tin before slicing and serving.
Recipe and image courtesy of Waitrose & Partners
