Thursday, 11 December 2014

Chocolate Pudding

Spring has come here to Adelaide. Flowers started to blossom beautifully, birds are chirping all day long. Isn't it nice? But of course it is nicer if you have this for your tea-break, yup CHOCOLATE PUDDING.


Rich, chocolatey and moistly baked, this is definitely the dessert that runs on your guests' minds for the rest of the week.

What you need (ingredients):

1. 85g of plain flour (sifted)

2. 125g of melted butter

3. 100g of castor sugar

4. 40g of cocoa powder

5. a small dash of vanilla extract

6. 1/2 tsp of baking powder

7. 1/4 tsp of baking soda

8. 1/4 tsp of salt

9. 2 eggs

10. (Optional) - for chocolate sauce, what you need is 100ml of double cream and 150g of cooking chocolates


1. Preheat the oven at 160 C for gas or 180 C for fan .

2. Mix all the ingredients and make sure everything is folded together.

3. Spoon the mixture evenly into the pudding moulds or ramekins.

4. Place the moulds/ramekins in a roasting tin and add about 1cm high of boiling water.

5. Cover the tin with aluminium fold and bake for 25-30mins.

6. (Optional) To make the chocolate sauce, melt the chocolate with the double cream in a bowl set over a pan of gently simmering water. Keep the sauce warm before served.