- 400g butter
- 400g dark chocolate
- 6 eggs
- 4 tbsp brandy, amaretto or rum (optional)
- 500g caster sugar
- 250g plain flour
- 200g cooked Christmas pudding
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 30cm x 20cm baking tin with baking paper. Chop the butter into small cubes and pop into a large pan. Place on a gentle heat and let it begin to melt. Chop the chocolate and add it to the butter when it has nearly melted. Keep on the heat till the chocolate has melted, stirring regularly. Remove from the heat and leave to cool slightly.
2. While the butter cools, beat the eggs in a large bowl with your chosen liqueur (if using) till frothy, then beat in the sugar. Stir in the melted butter and chocolate, then sift in the flour and use a metal spoon to fold it all together.
3. Crumble in the Christmas pudding and stir till incorporated. Pour the mixture into the lined baking tin. Slide into the oven and bake for about 25 mins, till the top is pale but the middle is still dark and gooey. There should still be a slight wobble when you shake the tin.
4. Leave the brownies to cool for 10-15 mins in the tin, then cut into squares. Serve warm with leftover brandy cream, custard or ice cream. The brownies are also delicious cold and will keep in an airtight tin for up to 2 days, or you can freeze them for up to 3 months.