Chocolate puddings with three toppings

By admin
06 August 2014

Spoil friends or family with these little chocolate puddings with a variety of toppings. Make extra nut brittle if you like – it’s also great as an anytime snack.

Serves 4 Preparation: 20 min Baking: 15 min

125 ml (½ c) flour

15 ml (1 T) ground almonds (optional)

60 ml (¼ c) brown sugar

7½ ml (1½ t) baking powder

60 ml (¼ c) cocoa powder, sifted

125 ml (½ c) milk

35 g butter, melted

1 egg, lightly whisked

5 ml (1 t) vanilla essence

125 ml (½ c) brown sugar

250 ml (1 c) boiling water

NUT BRITTLE

500 ml (2 c) caster sugar

125 ml (½ c) water

pinch of salt

250 ml (1 c) mixed nuts

TO SERVE

cocoa powder for dusting

ice cream

Preheat the oven to 180 °C.

1 Sift the flour, ground almonds (if using), 60 ml (¼ c) brown sugar, baking powder and 30 ml (2 t) of the cocoa powder into a bowl.

2 Add the milk, melted butter, egg and vanilla essence and mix to combine well. Spoon into 4 x 250ml (1 c) ovenproof dishes and place on a baking tray.

3 In a separate bowl mix the 125 ml (½ c) brown sugar and remaining cocoa powder. Sprinkle over the puddings and pour the water over the tops. Bake for 15 minutes or until the tops are firm.

4 Nut brittle: Grease a baking sheet and set aside.

5 In a saucepan mix the sugar, water and salt and heat without stirring and until the sugar begins to turn golden. Remove from the heat and stir in the nuts. Immediately pour over the prepared baking sheet. Let it cool and set then break into pieces.

6 To serve: Put the brittle in a serving bowl and cocoa powder in a shaker and bring the ice cream to the table in a container. Let everybody choose to have their puddings topped with brittle, ice cream or a light dusting of cocoa powder – or all three if they like.

-Hope Malau

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