This recipe makes 12 x 100g pudding's

 

 

300g sultanas

150 g chopped prunes

175ml pimms

125g bread crumbs / 4 slices

100g plain flour

150g salted butter softened

100g caster sugar

50g broken dark chocolate

30g Santa Maria cacao and chili spice

1 teaspoon baking power

For topping 25g crème fraiche per person, and a good pinch of Santa Maria orange and pepper

 

 

Soak the sultanas and chopped prunes in the pimms overnight.

Then very simply just mix all the ingredients together to form a cake batter

And place in well-greased pudding moulds .next cover each one tin foil and steam for 2 hours at

140c, or put in water bath covered for 2 hours same temp

Turn out onto a plate and top with orange and pepper crème fraiche

Chefs tip, you could serve with a little cacao and chili chocolate sauce