Send to a friend L'affaire Chocolate Self Saucing Pudding
Posted by Al Brown in Recipes: Dessert, 2010.10.12
This chocolate pudding is a ‘no brainer’ and a wonderfully easy pudding to make and the sort of dish that encourages kids to get in the kitchen and start cooking. I urge you to visit L'affaire au Chocolate in Berhampore or online. Jo Coffey’s selection of beautifully hand made chocolates are something else and she only source the finest chocolate available from around the world. Trust me, I guarantee you’ll taste the difference.
Don’t forget to check out the beer & wine pick from the Regional Wines team below to add the perfect finishing touch!
The Recipe
Serves 6
Step 1. Chocolate Self Saucing Pudding
Ingredients…
Butter for greasing
1 ½ cups flour
1 ½ tsp baking powder
3/4 cup soft brown sugar
2 Tbs L’affaire au Chocolat cocoa powder
1/2 cup Anchor blue milk
1/2 tsp vanilla essence
45 gm Mainland butter (melted)
100 gm Pralus bar - Madagascar 72% from L’affaire au Chocolat (rough chopped)
Extra 3/4 cup soft brown sugar
Extra 1/4 cup L’affaire au Chocolat Cocoa Powder
2 ¼ cups boiling water
Anchor cream to serve
Method…
Heat the oven to 150 degrees.
Grease an ovenproof dish with butter.
Sift the flour, baking powder, sugar and cocoa into a large mixing bowl. Combine the milk, vanilla essence and melted butter together in a separate bowl. Add to flour mix and stir until batter forms. Fold broken chocolate through the pudding batter and then pour into the greased ovenproof dish.
Sift the extra brown sugar and cocoa over the top of the pudding. Using the back of a spoon to break the flow, gently pour the boiling water over the pudding.
Bake for 40 minutes until the pudding is plump and bubbling with sauce.
Serve hot with fresh pouring cream and a dusting of icing sugar.
The Regional Wines Bear & Wine match
Three Boys Wild Plum: There is a commonly held wisdom that chocolate based deserts go with beers that contain chocolate flavours. However I’m not convinced. I think the chocolate flavour in the desert cancels out the softer chocolate flavours in the beer leaving all the ‘hard edged’ bitter flavours to dominate the palate. Instead I recommend trying a fruit beer with chocolate deserts. Three Boys Wild Plum is a sweet golden ale that is then aged over wild plums from brewer Ralph Bungarde’s family farm in North Otago. Flavours of dried fruit, candied rind, and sweet malt all lead to a tart refreshing finish. The dried fruit flavours provide a contrast to the rich chocolate of the pudding while the tart finish lifts the rich chocolate from the palate providing a refreshing element to the match. Click here to buy this beer from Regional Wines.
Gonzalez Byass Pedro Ximinez ‘Nectar’ Sherry (375 ml): It is said chocolate is a difficult match with vinous drinks, but ports, liqueur muscats and Pedro Ximinez sherries are up to the job by way of their extra alcoholic strength that provides drive, power and cut. This PX sherry has as its particularly decadent aspect of caramel, toffee, raisins, nuts and sultanas which complement chocolate and vanilla. The best chocolate puddings are never stodgy and this more elegant (and less expensive) PX from Gonzalez Byass has a softness and lightness that will not overpower the fluffiness of the pudding. As a rule in such matchings, the wine should always be sweeter than the dessert; here it carries over 300 g/L rs, so it will be a sure thing! Click here to buy this sherry from Regional Wines.
