Chocolate Brandy Pudding Cake Food

OLD-FASHIONED CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
• Spread into greased 8 inch square baking pan.
• In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
• Bake for 45 to 50 minutes or until pudding bubbles around edges.
• Remove from oven; let stand 20 minutes.
• OPTIONAL SERVING METHOD:.
• Meanwhile, in small bowl stir jam until smooth.
• Drizzle each serving of warm pudding with jam.

CHOCOLATE & BRANDY PUDDING CAKE

Steps:

• Preheat your oven to 300 degrees F. Grease a 9" x 9" baking pan.
• In a large bowl, combine the flour, 1/4 cup of sugar, 1/4 cup of cocoa, the baking powder, baking soda, salt and cinnamon. Slowly add the milk, oil and vanilla extract stirring after each addition. Stir until batter is thick.
• Spread the batter evenly into the prepared baking pan. In a bowl, combine the brown sugar with the 1/4c sugar and the 1/4c cocoa. Sprinkle (or sift) the top of the batter with the sugar mixture. Mix the water and brandy together. Then pour the water and brandy over the entire top.
• Bake approximately 30 minutes or until the cake is set around the sides and the top is loose and bubbly. Cool in the pan on a rack for 10 minutes. Slice or scoop to serve.
• Serve with a complementary scoop of ice cream.
• CHERRY VARIATION: DO THIS FIRST: Drain cherry juice and set aside. Soak cherry's in brandy. Continued with step 1 of the recipe. Add the cherry juice to the batter.
• When batter is in prepared pan, remove cherry's from brandy, After pouring the water/brandy mixture onto the cake, arrange the cherry's on the top of the cake.
• Serve with dollop of whipped creme.

CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350* (F).
• Spread butter or margarine on bottom and sides of 8-inch square pan.
• In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp.
• cocoa, baking powder, cinnamon, coffee powder, and salt.
• Stir slowly until blended.
• Stir in milk, oil, and vanilla.
• Spoon batter into prepared pan, and smooth out until evenly distributed.
• In a small bowl, stir together remaining 2 Tbsp.
• cocoa and 2/3 cup sugar.
• Spread this mixture evenly over batter in pan.
• On top of this, pour boiling water.
• Do NOT stir.
• Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean.
• Cool for a few minutes.
• Serve warm, directly from pan.

CHOCOLATE BRANDY SAUCE

Steps:

• Bring cream to a boil.
• Remove from heat and stir in chocolate until melted.
• Stir in brandy.
• You can use a cornstarch slurry to thicken it up.
• Serve warm sauce over warm chocolate Bread pudding.

CHOCOLATE BRANDY PUDDING

Steps:

• Preheat oven to 180 C.
• Lightly grease 8 ramekins.
• Melt cho and butter in bowl over pot of simmering water.
• Set aside when combined and melted.
• Using electric beaters beat sugar and eggs and yolks together till pale.
• Fold choc mixture into egg mixture alternately with flour.
• Spoon pudding into ramekins, cook 15 minutes till just set.
• Set aside for 15 minutes then pour a little brandy over each pudding.
• Dust with cocoa and serve with ice cream.

BREAD PUDDING WITH WHITE CHOCOLATE BRANDY SAUCE

Steps:

• For pudding.
• Soak bread in milk.
• Stir in sugar, eggs and vanilla.
• Coat 13 x 9 baking dish with the butter before adding pudding. Or, individual ramekin dishes.
• Sprinkle top with cinnamon.
• Bake at 350 for 1 hour and 15 minutes.
• For Sauce.
• Bring cream to a boil.
• Remove from heat and stir in chocolate until melted.
• Stir in brandy.
• Serve warm sauce over warm pudding.

CHOCOLATE & APRICOT PUD WITH GLOSSY CHOCOLATE SAUCE

Steps:

• Butter a 1.2 litre/2 pint pudding basin and put a circle of greaseproof paper in the base. Put the apricots in a small pan and add the brandy. Bring slowly to the boil, then simmer, turning the apricots occasionally until all the brandy has soaked in. Leave until cool enough to handle.
• Tip the ground almonds into a bowl, then sift over the cocoa, flour and baking powder and mix everything together.
• In another bowl, beat the butter and sugar together for 2-3 minutes until light and fluffy.Gradually beat in the eggs and milk.
• Chop half the apricots into small pieces. Chop the chocolate into large chunks. Lightly stir the flour mixture into the cake mix, followed by the apricots and chocolate.
• Put the remaining whole apricots into the bowl and spoon over the honey. Add the pudding mixture and smooth the top. Cover with double thickness buttered greaseproof paper and tie down. Trim off the excess paper, then overwrap in foil, tucking the ends under the edges of the paper.
• Put the basin into a large pan and pour boiling water into the pan, to come halfway up the sides of the basin. Cover and steam for 21⁄2 hours, until it feels firm. (The pudding can be made to this stage up to 2 days ahead. Reheat by steaming for 1 hour, or microwave on medium for 6-8 minutes.)
• Towards the end of the cooking time, make the sauce. Break up the chocolate and put in a small pan with the cream and brandy if using. Warm gently, stirring lightly until smooth and glossy.
• Cool the pudding in the bowl for 10 minutes, then turn out and serve with the chocolate sauce and cream or good vanilla ice cream.

BRANDY PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the dates in a bowl, pour over 250ml boiling water and set aside. Butter a 1.5-litre pudding basin and put a disc of baking parchment in the base.
• Put the butter, sugar, flour, baking powder and eggs in a large bowl, then beat with an electric hand whisk until well blended. Add the cooled date mix and beat again to make a sloppy batter
• Stir in the fruits, pecans and ginger, then pour into the pudding basin and cover the basin with pleated baking paper and foil (see tips, below). Put the basin in a roasting tin half-filled with boiling water, then steam in the oven for 3 hrs until a skewer inserted into the pudding comes out clean.
• Meanwhile, make the brandy syrup. Put the sugar and 75ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven, take off the foil and paper, and push a skewer into the centre - it should come out clean. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. Will keep in the fridge for a week.
• To serve, warm the pudding in the turned-off oven once you have taken out the potatoes, or microwave on High, covered with cling film, for 5 mins. Warm the butterscotch sauce (see related recipes) in a pan or in the microwave on Medium for 2 mins. Turn out the pudding onto a plate, pour over some of the sauce and serve the rest in a jug. Top with the holly sprig and serve with good-quality vanilla ice cream