Chocolate & Cherry Christmas Pudding

Place cherries, sultanas, raisins, dried cherries, vino cotto, cinnamon and mixed spice in a large bowl and mix to combine. Cover with plastic wrap and refrigerate for 4 hours, or overnight.

Place the butter, caster sugar and brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat until pale and fluffy. Add eggs, one at a time, until combined. Add cocoa powder and flour and beat until combined. Fold through fruit mixture and all its juices until fully combined. Spoon into a buttered 2 litre pudding basin and cover with baking paper then the lid, or 2 layers of foil secured with string.

Steam at 100°C for 3 hours. Cool for 15 minutes before inverting onto serving plate.

To make ganache, bring the cream and vino cotta to the boil in a small saucepan, add chocolate and remove from heat. Allow to stand for 5 minutes, then whisk in butter until smooth and melted. Pour over pudding and top with fresh cherries.