Self-Saucing Chocolate Coffee Puddings with Vanilla Custard Cream

Self-Saucing Chocolate Coffee Puddings with Vanilla Custard Cream
 
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This recipe was uploaded
by Mowielicious

 
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Ingredients

Ingredients
Method
 
  • Ingredients:
  • 3 eggs
  • 2 tsps vanilla essence
  • 130g melted butter
  • 180g sugar
  • 190g flour
  • 375ml milk
  • 4tsps baking powder
  • 6tbsps Green & Black's organic dark chocolate, melted (or alternatively 3tbsps Green & Black's organic cocoa powder)
  • 1 shot of espresso (optional!) (or 3tbsps good-quality organic freeze dried coffee)
  • For the topping:
  • 280g soft brown sugar
  • 3tbsps cocoa powder
  • 300ml boiling water
  • To serve:
  • 200ml whipping cream
  • 200ml vanilla custard
1. Preheat the oven to 180°C . Mix cocoa powder, baking powder, flour, salt and sugar in a bowl and add the milk, eggs, vanilla extract, and melted butter. Whisk together and pour into six greased 250ml ramekins. Make sure to leave some space for point 2 below and also for the batter to rise.

2. Mix the brown sugar, cocoa powder together and sprinkle over the batter in the ramekins. Pour some boiling water over this until the powdered mass is covered with water. The best way to do this is by turning a tablespoon upside down, holding it over the ramekin and pouring the water over the spoon.

3. Bake for 20-25 minutes or until a good crust has formed. Be careful not to over-bake as you want to keep the inside gooey. Whisk the whipping cream until thick, add the vanilla custard and whip further. Serve over the piping hot puddings. Alternatively serve with vanilla ice cream.

Self-Saucing Chocolate Coffee Puddings with Vanilla Custard Cream

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This recipe was uploaded by Mowielicious

 
 
All pictures and full article at: http://tinyurl.com/n9vwlj

Method


1. Preheat the oven to 180°C . Mix cocoa powder, baking powder, flour, salt and sugar in a bowl and add the milk, eggs, vanilla extract, and melted butter. Whisk together and pour into six greased 250ml ramekins. Make sure to leave some space for point 2 below and also for the batter to rise.

2. Mix the brown sugar, cocoa powder together and sprinkle over the batter in the ramekins. Pour some boiling water over this until the powdered mass is covered with water. The best way to do this is by turning a tablespoon upside down, holding it over the ramekin and pouring the water over the spoon.

3. Bake for 20-25 minutes or until a good crust has formed. Be careful not to over-bake as you want to keep the inside gooey. Whisk the whipping cream until thick, add the vanilla custard and whip further. Serve over the piping hot puddings. Alternatively serve with vanilla ice cream.
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