Bake this pudding in a muffin pan and freeze some of the portions for later. The pudding is like a brownie, but with a gooey centre.
Preparation time 15 minutes
Baking time 15 minutes
- 1¼ cup (315 ml) butter, plus extra
- 2¼ cups sugar
- 1½ cup cocoa powder (unsweetened)
- 2 teaspoons vanilla essence
- 1 tablespoon water
- ¾ teaspoon salt
- 4 eggs, cooled
- 2/3 cup (90 g) cake flour, plus extra
- 1¾ cup chopped pecan nuts
- 80 g dark chocolate, in blocks
1 Preheat the oven to 160 °C. Grease a muffin pan with the extra butter and dust it with flour. Shake and turn the pan over to remove the extra flour. This step will make it easier to unmold the puddings.
2 Melt the butter in a medium-sized pot. Let it bubble and brown a little to give the pudding a nice flavour. Remove the pot from the heat and add the sugar, cocoa powder, vanilla essence, water and salt. Stir and set aside for 5 minutes to cool.
3 Beat the eggs into this mixture one at a time. Fold in the flour and nuts.
4 Fill the cups of the muffin pan with the batter. Put blocks of chocolate in the middle of each cup.
5 Bake the pudding for 15 minutes. Remove the pan from the oven and set aside to cool down for 10 minutes. Carefully unmold – remember the centre is runny! Serve with cream or ice cream.
Tip Leftover pudding can be stored in a ziplock bag and kept in the fridge for three days. If you freeze them, reheat for about 10 minutes in the oven and serve.