Self-Saucing Malted Chocolate Pudding

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This is the same as the last self saucing chocolate pudding recipe I posted, except for some small changes.   Firstly, I had no self-raising flour left, so I used plain flour and baking powder.  I did not use the Kenwood this time, but beat it all up in a bowl with a wooden spoon.   It does not seem to make any difference.   It came out just as well.  Also, the last one did not have enough sauce so I increased the amount of water.  Lastly, I introduced a new flavour: malt.  It makes the best-ever chocolate dessert even better.

Next, I might try Jaffa.  I also have in mind to substitute Nutella for butter.

Ingredients:

The pudding

  • 1/2 cup brown sugar
  • 1 and a half cups flour (‘soft’ cake flour if available)
  • 2 tsp baking powder
  • 2 Tblsp dark cocoa
  • 2 Tblsp melted butter or margarine
  • 1 Tbsp vanilla essence
  • 200 ml milk
  • 2 eggs

The Sauce

  • 1/2 cup brown sugar
  • 2 Tblsp malt extract
  • 2 Tblsp dark cocoa
  • 400 ml boiling water

Dusting:

1 tsp icing sugar

Method

  1. Preheat the oven to 170 C
  2. Butter a 2 litre oven-proof bowl
  3. Beat all the pudding ingredients to a creamy batter and pour into the bowl
  4. Add the malt extract on top
  5. Mix the sugar and cocoa for the sauce and sprinkle it over the top of the batter
  6. Pour on the boiling water
  7. Place in the oven and bake for 55 minutes.  The sponge will rise and the float on the sauce. A skewer should come out clean.
  8. Before serving put the icing sugar in a tea strainer and tap it over the sponge to give it a white dusting

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in cakes and confectionery, chocolate, Dessert, Eggs, sacred food and tagged , , , , , . Bookmark the permalink.

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