Chocolate Pudding
Chocolate Pudding
Ingredients (!!More Below!!)
100g sugar
4 tbsp cocoa powder
2 tbsp of cornflower
1 pinch of salt
Put all the above ingredients in heatproof bowl, preferably Pyrex stir and set aside.
Ingredients (continued)
350 ml of milk
1 egg, beaten.
55g of butter
1/2 teaspoon of vanilla extract
cream to serve if desired
Pour milk into medium saucepan and heat over medium heat, 6 on induction, until just simmering. DO NOT BRING TO THE BOIL
Keeping the pan over a medium heat, spoon some of the simmering milk into the mixture in the bowl, blend well until sufficiently runny and tip this mixture back into the rest of milk in the pan.
Beat the egg and mix into the pan then add HALF the butter, stir all of this well with a spatula and reduce heat to low.
Simmer for 5 to 8 minutes, stir frequently until thickens. Use a whisk if you get any lumps!
Remove from heat, add vanilla extract and second half of butter. Stir till absorbed.
Serve hot or cold (with cream if desired).
To chill:
Spoon into serving bowl, cool completely, then press clingfilm into surface to stop a skin forming.
Chill in fridge till needed (next day latest).
Serve with Houmous and rolls, for a spectacular meal! We added some homemade cookies to our dessert!
Ingredients (!!More Below!!)
100g sugar
4 tbsp cocoa powder
2 tbsp of cornflower
1 pinch of salt
Put all the above ingredients in heatproof bowl, preferably Pyrex stir and set aside.
Ingredients (continued)
350 ml of milk
1 egg, beaten.
55g of butter
1/2 teaspoon of vanilla extract
cream to serve if desired
Pour milk into medium saucepan and heat over medium heat, 6 on induction, until just simmering. DO NOT BRING TO THE BOIL
Keeping the pan over a medium heat, spoon some of the simmering milk into the mixture in the bowl, blend well until sufficiently runny and tip this mixture back into the rest of milk in the pan.
Beat the egg and mix into the pan then add HALF the butter, stir all of this well with a spatula and reduce heat to low.
Simmer for 5 to 8 minutes, stir frequently until thickens. Use a whisk if you get any lumps!
Remove from heat, add vanilla extract and second half of butter. Stir till absorbed.
Serve hot or cold (with cream if desired).
To chill:
Spoon into serving bowl, cool completely, then press clingfilm into surface to stop a skin forming.
Chill in fridge till needed (next day latest).
Serve with Houmous and rolls, for a spectacular meal! We added some homemade cookies to our dessert!
 |
| Our Chocolate Pudding |
WOW!! Our first recipe!
ReplyDeleteI did my best to follow the receipe but when it got to heating the milk I realised I do not have an induction hob (I only have gas) so I have purchased a brand new oven and induction hob at huge expense from B&Q and when they come and install it I will be able to complete the recipe and try the result, fingers crossed!
DeleteSooooooooooooooooo good!!!!!!!
ReplyDelete