These individual-sized
chocolate cakes puff up during baking to form a light sponge top. Deeper
down, sponge gives way to moist, steamed pudding and, at the very bottom
layer, a pool of dark fudge sauce. The true magic of these puddings,
however, lies in how very simple they are to make.
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| convert | Ingredients | |
| For the pudding | ||
| 1 cup | plain (all-purpose) flour | |
| A pinch of salt | ||
| 1/2 cup | caster (superfine) sugar | |
| 3 teaspoons | baking powder | |
| 4 tablespoons | cocoa powder | |
| 1 cup | milk | |
| 3 ounces | unsalted butter, melted | |
| 2 | eggs, lightly beaten | |
| 1 teaspoon | vanilla extract | |
| For the topping | ||
| 1 cup | soft brown sugar | |
| 2 tablespoons | cocoa powder | |
| 1 cup | boiling water | |
| to serve | ||
| Thick (double/heavy) cream | ||
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Make
the pudding
1. Preheat the oven to 350°F (175°C).
1. Preheat the oven to 350°F (175°C).
2. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl. Add the milk, butter, egg and vanilla extract and mix with beaters until combined. Pour into four 1-cup greased pudding molds.
Make the topping
1. Stir the brown sugar and cocoa powder in
a bowl to combine, then sprinkle it over the pudding batter. Pour
boiling water carefully over the puddings, then bake for 20 to 25
minutes.
2. Serve with thick cream.
Recipe © 2002 Bill Granger.
All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
Reviews
On 2.20.06 Sinead wrote:Yum! This delicious chocolate pudding has the perfect amount of chocolatiness for a serious chocoholic. Quick, easy, and tastes good. It's a bit tricky guessing the amount of topping and boiling water to put on, but you'll soon work it out. But thanks, it was gorgeous.
