Chocolate and Bushmills Terrine

This pudding can be prepared well ahead of time and can stay in the freezer for up to three weeks. Serves 18 - 20.

Makes 2 x 2lb. terrines



INGREDIENTS

110g/4 oz ready to eat prunes, soaked in Earl Grey tea for 1hr
50ml/2 floz tea (from the prunes)
300ml/10 floz double cream
450g/1 lb. organic dark chocolate (63%-70%)
3 free range eggs, separated
25g/1 oz caster sugar
75g/3 oz butter
25g/1 oz cocoa powder
2 tbsp. Bushmills whiskey, or rum

Plus:
1.2 litres/2 pints double cream for the surround
25g/1 oz icing sugar

METHOD

1. Whip 2 pints of the cream stiffly enough (with 50g/1 oz of icing sugar) to line the base and sides of 2 x 2 lb loaf tins. This will form the outer layer of the terrine, so try and make it as neat as possible. Put in the freezer until later.

2.Stone the prunes if necessary and roughly chop. Melt the chocolate with the butter over a double boiler and cool.

3. Beat the egg yolks and cocoa powder with the sugar until the mixture begins to thicken.

4. Once the chocolate is cool enough, stir into the yolk, cocoa and sugar mixture. Add the whiskey, or rum, tea and prunes.

5. Lightly whip the rest of the cream and fold in.

6. Whisk the whites to soft peaks and fold in.

7. Taste the mixture adding more whiskey, or rum, if necessary.

8. Remove the loaf tins from the freezer and pour the chocolate mixture into it, tapping it well to remove any air bubbles. Cover and freeze over night. Once frozen, more whipped cream can be spread over the top to complete the white exterior.

9. Remover the terrine from the loaf tin by dipping it briefly into hot water.

10. Wrap in several layers of cling film and replace in the freezer. It can be sliced directly from the freezer with a warm, dry knife. Serve sliced with a dark chocolate sauce and seasonal berries.