Self-Saucing Chocolate Coffee Puddings with Vanilla Custard Cream
Added by Mowielicious | Mon 07 Sep 2009 @ 22:32
All pictures and full article at: http://tinyurl.com/n9vwlj
2 tsps vanilla essence
130g melted butter
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
200ml whipping cream
200ml vanilla custard
1. Preheat the oven to 180įC . 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.