Baking Tip of the week - Prepare ahead Quick and Easy Chocolate Pudding
This recipe is a good start for new bakers. It is quick and easy to make and delicious! I made this for my husband's birthday lunch and my family rated it the best chocolate dessert ever. Given that I bake a lot and try new recipes frequently, that is high praise indeed.
The key to this recipe is to be prepared. Then you can serve a freshly baked pudding, piping hot without missing out on your dinner party.
125g dark chocolate
125g butter
3 large eggs
150g sugar
35g flour
6 ramekins, plus extra butter and flour to grease them.
Preheat the oven to 200C. Turn on the oven about 30 minutes before you serve the dessert.
Prepare the ramekins. Using baking paper to rub in the butter, coat the inside of each ramekin with butter. The butter needs to be at room temperature so that it can spread. Place a teaspoon of flour in each ramekin. Turn the ramekin around to spread the flour over the bottom and sides. It should stick to the butter. Then turn the ramekin upside down to remove any excess flour. Place them on a baking sheet.
Melt the butter and chocolate in a double boiler. When melted, remove from the stove and leave in the double boiler until needed. This way the chocolate will stay melted and glossy.
Beat the eggs and sugar together. Sift in the flour and mix gently. Pour in the chocolate mixture. Place in a jug until ready to bake.
When you are finished your main course. Pour the mixture into the ramekins and bake for 12-15 minutes whilst you clear away the dishes. Baking for 12 minutes will give you a runny centre with a small cake like crust on top. 15 minutes will give you more cake and less chocolate "sauce".
Serve with homemade ice-cream or double cream. The mixture of hot and cold means you can eat the dessert when hot.
The key to this recipe is to be prepared. Then you can serve a freshly baked pudding, piping hot without missing out on your dinner party.
125g dark chocolate
125g butter
3 large eggs
150g sugar
35g flour
6 ramekins, plus extra butter and flour to grease them.
Preheat the oven to 200C. Turn on the oven about 30 minutes before you serve the dessert.
Prepare the ramekins. Using baking paper to rub in the butter, coat the inside of each ramekin with butter. The butter needs to be at room temperature so that it can spread. Place a teaspoon of flour in each ramekin. Turn the ramekin around to spread the flour over the bottom and sides. It should stick to the butter. Then turn the ramekin upside down to remove any excess flour. Place them on a baking sheet.
Melt the butter and chocolate in a double boiler. When melted, remove from the stove and leave in the double boiler until needed. This way the chocolate will stay melted and glossy.
Beat the eggs and sugar together. Sift in the flour and mix gently. Pour in the chocolate mixture. Place in a jug until ready to bake.
When you are finished your main course. Pour the mixture into the ramekins and bake for 12-15 minutes whilst you clear away the dishes. Baking for 12 minutes will give you a runny centre with a small cake like crust on top. 15 minutes will give you more cake and less chocolate "sauce".
Serve with homemade ice-cream or double cream. The mixture of hot and cold means you can eat the dessert when hot.
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