Tag Archives: Pudding

Self-saucing Chocolate Pudding

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Ingredients

Topping

  • 1 cup brown sugar , loosely packed
  • ¼ cup cocoa powder
  • 1 ¼ cups boiling water

Pudding

  • 1 cup All Purpose flour
  • 2 ½ teaspoons baking powder
  • 1/3 cup fine (caster) sugar
  • ¼ cup cocoa powder
  • Pinch of salt
  • ½ cup milk, room temperature
  • 4 Tablespoons butte , melted
  • 1 egg
  • 1 teaspoon vanilla extract

Method

  1. Preheat oven to 335°F
  2. Grease 8x 8x 2.5” baking dish
  3. Whisk brown sugar and cocoa in a bowl to make the topping mix. Set aside
  4. Whisk flour, baking powder, fine sugar, cocoa powder and salt in a bowl
  5. In a separate bowl, whisk together the butter and milk, then whisk in the egg and vanilla. Don’t worry if some lumps form from the butter- carry on whisking together
  6. Pour the egg mixture into the flour mixture. Mix until combined – it will be a thick batter
  7. Spread into baking dish. Sprinkle with topping mixture. Shake gently to spread out thinly
  8. Carefully pour the hot water all over the top of the pudding, trying to avoid any pooling
  9. Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies
  10. Remove from oven, stand for just a few minute, then serve immediately
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Chocoflan

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Ingredients

Cake Layer

  • 1 box chocolate fudge cake mix
  • 1 cup water
  • 1/2 cup canola
  • 3 eggs

Flan Layer

  • 2oz semi-sweet chocolate, melted and cooled to room temperature
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 8oz cream cheese, full fat, softened
  • 1/2 cup milk
  • 4 eggs

Method

  1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan, or bundt pan, with cooking spray
  2. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into prepared cake pan
  3. In blender, combine the Flan layer ingredients. Cover; blend on high speed until smooth and uniform in color. Slowly pour, or ladle, the flan mixture evenly over the cake batter. (Flan mixture will mix a little with batter, but they will separate during baking)
  4. Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly
  5. Place cake pan in large roasting pan; add between 1-2 inches water, creating a water bath for the cake
  6. Bake 1 hour 30 minutes to ensure cake. To check insert toothpick, or skewer, inserted in center of cake layer will come out clean. Remove cake pan from water bath to cooling rack and remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours
  7. Remove from refrigerator and, if needed, run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Slice and serve!
  8. Store loosely covered with cling wrap in refrigerator

Chocolate Budino w/ Amarena Cherries

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Makes 4

Ingredients

Pudding

  • 6oz semi-sweet chocolate
  • 2oz milk chocolate
  • 1 Tablespoon butter
  • 6 egg yolks, room temperature
  • 1/4 cup granulated sugar
  • 2 Tablespoon cocoa
  • Pinch of salt
  • 1 cup heavy, or whipping, cream
  • 1 cup milk
  • I Tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 cup Amarena cherries (incl. syrup)

Vanilla Cream Topping

  • 1 teaspoon powdered gelatin
  • 1 Tablespoon water
  • 1 cup whipping cream
  • 2 Tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder to dust
  • Additional Amarena cherries to top (optional)

Method

Pudding

  1. In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
  2. In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
  3. Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
  4. Once the chocolate has fully melted add the olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
  5. Divide the Amarena cherries between 4 small bowls, ramekins or glasses and portion each with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes
  6. Towards the end of this time you can make the vanilla cream topping. In a small bowl combine the powdered gelatin and water, heat for a few seconds in a microwave to dissolve the gelatin and then set aside to cool to room temperature
  7. While the gelatin mixture is cooling, combine the whipping cream, powdered sugar, vanilla extract in a bowl and whip to soft peak stage
  8. Reduce whisking speed to slow and add in the cooled gelatin solution to the soft whipped cream, pouring in steady stream as you continue to whisk. Once all the gelatin solution has been added increase the speed and whisk until stiff peaks, taking care not to over beat
  9. Pipe or spread the vanilla cream over the tops of your set chocolate, dust with cocoa powder, top with an Amarena cherry (optional). Serve and enjoy

Pouding Chomeur

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Placeholder image

Makes 4 individual portions, or one 8″ x 8″ large portion

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup milk

Sauce

  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract

Method

Cake

  1. Preheat the oven to 350º. Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
  2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs, or damp sand, is achieved
  3. Add the milk, and stir just until the mixture comes together
  4. Spoon this into the prepared smaller baking dishes. Set aside while you prepare the sauce

Sauce

  1. Combine the maple syrup, brown sugar, water, butter, and vanilla in a pan and bring to a boil over high heat, stirring occasionally
  2. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins
  3. Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out almost clean
  4. Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)
  5. Serve and enjoy

Chocolate Pouding Chomeur

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Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup chocolate milk
  • 2oz semi-sweet chocolate (I use bars with 1/4 oz square so I can put 2 in each dish)

Sauce

  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract

Method

Cake

  1. Preheat the oven to 350ºF (180ºC). Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
  2. Sift the flour, cocoa powder, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs or damp sand is achieved
  3. Add the milk, chocolate milk and stir just until the mixture comes together
  4. Spoon this into the prepared smaller baking dishes. Push 2 x 1/4 oz square of chocolate into the middle of each pudding. Set aside while you prepare the sauce

Sauce

  1. Combine the maple syrup, brown sugar, water, butter and vanilla in a pan and bring to a boil over high heat, stirring occasionally.
  2. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins.
  3. Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out clean.
  4. Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)