The Inside: Good Housekeeping - - UNITED KINGDOM -

Make sure to fac­tor in freez­ing time for the cen­tre be­fore you start mak­ing this choco­latey spec­ta­cle.

Hands-on time 35min, plus freez­ing and cool­ing.

Cook­ing time about 1½hr. Serves 8

• 175g (6oz) un­salted but­ter, soft­ened, plus ex­tra to grease

• 50g (2oz) co­coa pow­der, plus ex­tra to dust

• 75g (3oz) dark choco­late, chopped

• 175g (6oz) caster su­gar

• 3 medium eggs, beaten

• 150g (5oz) self-rais­ing flour

For the cen­tre

• 40ml (1½fl oz) dou­ble cream

• 100g (3½oz) white choco­late, chopped

• 50g (2oz) dark choco­late, finely chopped

• 100ml (3½fl oz) dou­ble cream

• White choco­late stars, op­tional

1 To make the cen­tre, line a small freezer-safe bowl with cling­film. Gen­tly melt cream and white choco­late to­gether in a small pan, then scrape into pre­pared bowl. Freeze un­til solid – about 4hr.

Per serv­ing 569cals, 8g pro­tein, 36g fat (22g sat­u­rates), 53g carbs (39g to­tal sug­ars), 2g fi­bre

2 Pre­heat oven to 180°C (160°C fan) mark 4. Grease a 1.1 litre (2 pint) pud­ding basin and dust sides with co­coa pow­der. Line base with a disc of bak­ing parch­ment and set aside. To make the pud­ding, in a heat­proof bowl set over a pan of sim­mer­ing wa­ter, melt the choco­late and set aside to cool for 10min.

3 Us­ing a free­stand­ing mixer or hand­held elec­tric whisk, beat but­ter and su­gar un­til pale and fluffy – about 5min. Grad­u­ally beat in eggs, whisk­ing well af­ter each ad­di­tion. If the mix­ture looks as if it might cur­dle, beat in some of the flour.

4 Sift over the flour and co­coa pow­der and fold in with cooled choco­late (mix­ture will be fairly stiff). Spoon ⅔ of mix­ture into pud­ding basin; level. Take white choco­late fill­ing out of freezer; re­move from bowl. Peel off cling­film and, us­ing your hands, quickly mould into a rough ball.

Place into the basin (don’t press down) then spread re­main­ing choco­late mix­ture over it (it can be mounded).

5 Bake for 1¼hr. Care­fully take out of oven and set aside for 5min. Mean­while, make the sauce. Put choco­late into a heat­proof bowl. Heat cream in a small pan un­til bub­bles ap­pear around in­side of pan; pour into choco­late bowl and leave un­til melted. Stir briefly.

6 In­vert pud­ding on to a lipped cake stand or serv­ing plate (as it will ooze!). Driz­zle over the sauce and sprin­kle with stars, if you like. Serve. Be warned: once the pud­ding is opened, the sauce will flow!

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.