Hot Chocolate Puddings
"These little puddings, adapted from Australian chef Bill Granger, are rich, moist, decadent and delicious - but remarkably easy to make. Kids will love them!"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 125 g plain flour
- 120 g caster sugar
- 3 teaspoons baking powder
- 4 tablespoons cocoa powder
- 250 ml milk
- 85 g butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract or 1 teaspoon vanilla essence
-
Topping
- 185 g brown sugar
- 2 tablespoons cocoa powder
- 250 ml boiling water
directions
- First, butter six small ramekin dishes (approximately 5cm (2") deep and 7.5cm (3") wide at the top) and place them onto an oven tray or cookie sheet. You can use bigger ramekins but the puddings will take a little longer to cook.
- Preheat oven to 180°C.
- Sift the topping ingredients into a bowl and set aside until needed.
- Now, sift the flour, sugar, baking powder and cocoa into a medium sized mixing bowl.
- Add the milk, butter, egg and vanilla and mix well until combined.
- Pour this batter into the ramekins so that it comes about half way up the sides.
- Sprinkle the topping evenly over the batter.
- Now, put the boiling water into a jug and, gently, pour a roughly equal amount over each ramekin, making sure to wet as much of the topping as possible.
- Place the tray of ramekins onto the centre shelf of the oven and bake for 15-20 minutes or until well risen and slightly firm to touch on top.
- Allow to cool for 5-10 minutes before serving with cream.
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RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
