Christmas Madeleine Cherry and Chocolate Pudding
Prep time: 
Total time: 
Serves: 15
  • 35 Bonne Maman Madeleines
  • 1kg ricotta
  • 1 tbsp honey (or maple syrup)
  • 70g cherries, halved and I used glace and sour ones
  • 50g flaked almonds
  • 50g chocolate chips - I used milk and white chocolate
  • 1 tablespoon cocoa powder
  • 150ml approx kirsch
  • 400g milk chocolate
  • 150g white chocolate
  • 1 glace cherry
  • 2 holly leaves to decorate
  1. take a large pyrex bowl (approximately 15cm in diameter) and line it with two sheets of cling film - leaving enough film draping down to cover the pudding with later
  2. line the dish with the Madeleines as shown in my photos above. You need to fill the gaps in so you will need to cut up some of the cakes
  3. brush some of the kirsch onto the sponges
  4. take 2 bowls and put 500ml of ricotta cheese in each one
  5. in 1 bowl, add the cocoa powder, 35g of the cherries, 35g of almonds and 35g of the chocolate chips and mix well
  6. in the other bowl add the honey and the remaining fruit, nuts and chic chips and mix
  7. Tip one of the cheese fillings into the bowl and smooth over
  8. cover with some more madeleines
  9. cover this layer with some more kirsch
  10. now tip in the other bowl of cheese filling
  11. cover with the remaining madeleines to make a lid, and drizzle with some more of the kirsch
  12. cover with the loose cling film
  13. place a side dish on top and push down slightly.
  14. add some weigh to the plate and keep in the fridge over night to set
  15. When you are ready to serve, carefully turn out the pudding on to a serving dish
  16. you can leave it like this and dust with some cocoa powder or icing sugar if you wish and decorate with the glace cherry and holly
  17. OR you can go the whole hog and cover with chocolate to do this:
  18. melt the milk chocolate and pour all over the pudding
  19. leave to set
  20. melt the white chocolate and pour over the top only
  21. place the glace cherry and holly leaves at the top to decorate
  22. leave to set and then you can serve
Recipe by Mummy Mishaps at