CHOCOLATE PEAR PUDDING
This is a cross between pears belle Helene and Eve's pudding, but that's an irrelevance really. The only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to make sure you always have what you need in the house to make this. And for hot days when baked sponge and sauce seems inappropriate, then bear in mind that tinned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding/ dessert on their own. You can make your own chocolate sauce or buy one you like, obviously, but I have a complete storecupoard standby of a sauce which I make by heating together a 170g can/ three quarters of a cup evaporated milk, half a teaspoon instant espresso powder, 150g golden syrup/ half a cup of dark corn syrup and 100g dark chocolate, 70 percent minimum cocoa solids/ 3 1/2 ounces semisweet chocolate. The sponge itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve with chocolate ice cream. As with any baking, you really do want all ingredients at room temperature before you start.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.
- Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.
- Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.
SELF-SAUCING CHOCOLATE PUDDING
Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps
Provided by Sarah Cook
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
- Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter - don't worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.
Nutrition Facts : Calories 511 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium
GOOEY CHOCOLATE PUDDINGS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
- Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
- So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.
SELF-SAUCING CHOCOLATE PUDDING
Chocolate, not many people who don't like it. This always goes down well, my husband likes it with soft whipped cream on the side. Easy to put together, you should end up with a cake topping and a puddle of sauce underneath that.
Provided by PetsRus
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease an eight-cup capacity ovenproof dish, not too shallow.
- Sift the flour, castor sugar and cocoa powder into a large bowl.
- Combine the milk, essence and melted butter, add this and stir until smooth and combined.
- Pour this mix into your prepared dish.
- Combine the brown sugar and the rest of the cocoa powder; sift that evenly over the top.
- Carefully, with love and a bit of patience, pour the hot water over the pudding mix.
- Bake for approx 40- 50 minutes, or until the pudding feels firm to the touch.
- If you want serve it dusted with icing/confectioners sugar.
Nutrition Facts : Calories 504.3, Fat 8.3, SaturatedFat 5, Cholesterol 19.5, Sodium 479.2, Carbohydrate 107.4, Fiber 3.5, Sugar 77.8, Protein 5.8
SELF-SAUCING JAFFA PUDDING
This intense chocolate orange sponge bake with thick sauce is about as indulgent as a good pudding gets
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h5m
Number Of Ingredients 12
Steps:
- Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
- Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter - don't worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.
Nutrition Facts : Calories 522 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.86 milligram of sodium
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