22 July 2014

Chocolate Almond Self-Saucing Puddings...

Chocolate Almond Self-saucing Pudding
½ cup milk
40g dark eating chocolate
50g butter
1/3 cup cocoa powder
½ cup self-rising flour
¼ cup ground almonds
1/3 cup caster sugar
2/3 cup firmly packed brown sugar
1 egg, beaten lightly
¾ cup water
40g butter, chopped/ extra

·       Preheat oven to 180 Celsius
·       Stir milk, chocolate, butter and half the cocoa in pot and mix over low heat until smooth.
·       Combine flour, almonds, caster sugar, and half the brown sugar in a bowl.  Add the chocolate mixture, and the egg. Stir until combined.  Spoon into cups or large ramekins.  (It doesn’t seem like much in each but it will rise up, and you need space for the ice-cream and sauce).
·       In pot over low heat, mix water, extra butter, remaining cocoa and brown sugar.
Pour hot syrup over puddings.
·       Bake in oven for 25 minutes.
·       While puddings are baking, make sauce…
Combine over heat in pot:
½ cup cream
2 Tablespoons brown sugar
50 grams chopped dark chocolate
1/3 cup Nutella (hazelnut spread)
1 tablespoon coffee liquor (I used Kahlua)

·       Stand puddings 10 minutes to cool.  Then put a scoop of vanilla ice-cream on top of each pudding and drizzle with chocolate sauce.  

Printable version of this recipe at:


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