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Chocolate Puddle Pudding – from Divine Chocolate

29 Oct 2013
Bryony
0
baking, brandy, butter, caster sugar, chocolate week, Chocolatte, cocoa powder, dark chocolate, dinner party, Divine Chocolate, eggs, Gregg Wallace, indulgence, milk, pudding, salon du chocolat., self-raising flour, whipped cream
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This great pud is courtesy of Gregg Wallace and Divine Chocolate. Gregg says that Divine’s chocolate is “my one indulgence”. This heavenly pudding oozes molten chocolate and is a crowd-pleaser at any dinner party.

Gregg Wallace's Chocolate Puddle Puddings
2013-10-21 23:01:17
Serves 5
"Is this clever or what? You mix it all together, stick it in the oven and when it comes out it’s got a light crusted sponge on top and a hot sticky chocolate sauce underneath. Quite brilliant." Gregg Wallace
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 250g (8 oz) Divine 70% Dark Chocolate, broken into pieces
  2. 300 ml (½ pint) milk
  3. 2 tablespoons brandy (optional)
  4. 50 g (2 oz) unsalted butter, softened
  5. 150 g (5 oz) caster sugar
  6. 2 eggs, separated
  7. 25 g (1 oz) self-raising flour
  8. 25 g (1 oz) Divine Cocoa Powder, plus extra for dusting
  9. Whipped cream, to serve
Instructions
  1. Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.
  2. Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.
  3. Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
  4. Turn the mixture into a 1.5 litre (2½ pint) pie dish or 8cm x 8cm ramekins and place in a roasting tin. Pour boiling water to a depth of 2.5 cm (1 inch) into the tin.
  5. Bake in a preheated oven, 180°C (350°F), Gas Mark 4 - for about 35 minutes in a pie dish and about 20 mins in ramekins - until a crust has formed.
  6. Dust generously with cocoa powder and serve hot with whipped cream.
By Gregg Wallace
Tasting Britain http://tastingbritain.co.uk/
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About the Author
Hi all, my name is Bryony and I am a co-founder of this blog. By day I am a PR consultant and by night a food and drink blogger and wannabe baker/chef. I love food, probably far too much if I'm honest. Although, I don't just like to eat it, I also love to cook and bake, which probably descends from my love of getting creative and ... let's face it... making a mess!

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