How To Make Magic Chocolate Pudding
There are some days in life when the World feels a little ‘hum drum. There are some days in life when you need a little magic to get you through. There are some days in life when only chocolate will do.
I think this magic chocolate pudding is a great mender of many things. It has the texture of a chocolate muffin with the ooey gooey deliciousness of fudge pudding. What’s magic about it I hear you cry? How about the fact that the sauce starts it’s life ontop of the cake and somehow switches places in the oven ;-P
The cake rises through the sauce (or does the sauce sink through the cake?) leaving the bottom, moist and ‘saucy’ with a crisp top and fluffy centre. Perfect.
This recipe will make four ramekin sized puddings but you might like to double the ingredients and make a large one instead.
You Will Need:
2 ounce / 50 grams unsalted butter
2 ounce / 50 grams caster sugar
1 tablespoon milk
1 tablespoon cocoa powder
3 ounce / 85 grams self raising flour
For the Sauce
1 1/2 tablespoons cocoa powder
40 grams / 1.5 ounce muscavado sugar
5 fluid ounce / 150 ml water
- Cream together the butter and sugar and beat until the mixture begins to pale.
- Add the egg and cocoa powder and mix well.
- Add the flour and milk. This will be quite a thick, paste-like mixture.
- Butter your ramekins and place on a baking tray.
- Spread an equal amount at the bottom of each
- Preheat your oven to 180/ 350 / Gas Mark Four.
- Now for the sauce. In a pan, combine the muscavado sugar, water and cocoa powder.
- Heat gently until the sugar disolves.
- Pour an equal amount of sauce into each ramekin
- Bake for around 45 minutes but check after 40 minutes.
- Sprinkle your puddings with icing sugar and serve immediately, preferably with a little cream
You can eat this pudding cold but the sauce tends to collect at the bottom and tastes a little strong. If you’re a coffee lover, why not try substituting half of the cocoa powder with instant coffee granules?