Italian Dark Chocolate Christmas Pudding

• Remove the pudding from the fridge 40 minutes before serving
• Run a butter knife around the edge of the pudding to release it from its mould
• Select a platter larger than the pudding itself and place it over the top of the pudding mould, then swiftly rotate the pudding mould and your tray 180 degrees to turn the pudding out directly onto your platter – before lifting the mould away from the pudding, allow 10 seconds for the pudding to 100% release itself
• If the pudding has formed cracks during the turning out process, gently press the pudding back together
• Garnish with the white chocolate crumble & cherries, serve immediately

PRO TIP – ensure that your platter has a lipped edge to avoid the sauce from running off it. If you have high-quality flaked sea salt, add a sprinkle to your pudding for that extra flavour punch.