Salted Caramel Christmas Ganache
This decadent Salted Caramel Ganache cake takes fruit cakes to a whole new level!
750g Tasti Fruit Mix
75g each Tasti dried apricots and pitted prunes, roughly chopped
100g Tasti blanched almonds, finely chopped
75g Tasti red glacé cherries, roughly chopped
100g plain flour
1 tsp each ground cinnamon, nutmeg and mixed spice
50g each brown and dark brown sugar
200g dried suet mix
100g fresh white sourdough breadcrumbs
1 Granny Smith apple, peeled, grated
2 tsp each finely grated orange zest and lemon zest
1 tbs each treacle, orange juice, lemon juice and brandy
80ml Guinness or stout
2 eggs, lightly beaten
100g unsalted butter, melted
Optional: Fresh pitted cherries and custard, to serve
SALTED CARAMEL GANCHE
150g dark (70%) chocolate, finely chopped
80ml pure (thin) cream, hot
85g dulce de leche, room temperature
2 tsp sea salt
To make the ganache, place chocolate in a large bowl over a saucepan of gently simmering water. Pour over the hot cream and whisk until combined and smooth. Remove from heat and whisk in dulce de leche and salt until combined and smooth. Refrigerate, stirring occasionally, until cool but still soft, then shape ganache into a ball. Place on a lined tray and freeze until ready to use.
Sift the flour and spices into a large bowl. Add sugars, suet, breadcrumbs, apple, dried fruit, almonds, orange and lemon zest. Stir together until well combined. Place remaining ingredients in a separate bowl and beat together. Pour mixture into the dry ingredients and stir thoroughly. Cover and refrigerate overnight.
The following day, stir the batter. Pour half the mixture into a well-buttered 2L pudding basin, followed by ganache ball, then remaining batter. Cover with baking paper and lid. Place in a large saucepan filled with water, making sure the water reaches half-way up the side of the pudding basin. Bring to the boil, then reduce heat to low and steam for 4 hours. Top up with water when necessary. Set aside to cool, then refrigerate overnight.
When ready to serve, re-steam pudding for 1 hour or until hot, then rest for 10 minutes before turning onto a plate. Serve with fresh cherries and warm custard.