CHOCO­LATE PUD­DING

RECIPE

The Courier-Mail - QWeekend - - TIMEOUT - by PHILIP JOHN­SON

Pud­ding

300g plain flour 2 tsp bak­ing pow­der Pinch salt 300g caster sugar 2 tbs co­coa pow­der 250ml milk 2 eggs, beaten 2 tea­spoon vanilla ex­tract 4 ta­ble­spoons but­ter, melted 1 cup good-qual­ity dark choco­late, roughly chopped

Sauce

1 cup brown sugar 2 tbs co­coa pow­der 875ml boil­ing wa­ter Ad­di­tional co­coa pow­der or ic­ing sugar, op­tional 150ml thick­ened cream, whipped to soft peaks

Method

1. Pre­heat oven to 160°C.

2. Grease 6 x 500ml deep-sided ce­ramic or cast-iron bak­ing dishes.

3. Sift flour, bak­ing pow­der, salt, sugar and co­coa to­gether. In sep­a­rate bowl whisk milk, egg, vanilla and melted but­ter. Fold into dry in­gre­di­ents, mix­ing un­til smooth. Stir in chopped choco­late.

4. Spoon mix­ture into cho­sen bak­ing dish.

5. For sauce: com­bine brown sugar, co­coa and hot wa­ter, then pour over pud­ding. Bake for ap­prox. 30 min­utes. Pud­ding should have spongey tex­ture on top with a rich fudge sauce base.

6. Pud­ding is best served im­me­di­ately, dusted lib­er­ally with ic­ing sugar or co­coa pow­der, with lightly whipped cream on top.

SERVES 6

CHEF ’S TIP

Pour hot sauce over a dessert spoon

so as to not disturb the pud­ding bat­ter and en­sure an

even sauce layer.

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