Easy homemade chocolate Christmas pudding

Cover the base of a mould with sponge cake or crumbled muffins.

Heat the vegetable milk with the sugar, vanilla and liqueur in a saucepan and dissolve it well.

Add a cinnamon stick and leave the milk to boil. Remove from the heat.

Remove from the heat and add the crumbled chocolate and mix well until it is completely melted and integrated. Leave the mixture to cool for 20 minutes.

Beat the eggs vigorously until frothy.

Add the cocoa mixture by pouring it over the eggs little by little and stirring until fully blended.

Pour the mixture into the mould over the sponge base.

Cover with aluminium foil and bake the pudding in a bain-marie for 1 hour at 180ºC. 10 minutes before the end, remove the foil and continue baking.

Test with a stick that it is set and leave to cool in the fridge for at least 4 or 5 hours before unmoulding.

Serve with chocolate syrup on top and crunchy almonds.