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Choclate Self Suacing Pudding

 

INGREDIENTS

  • 1/2 cup milk
  • 1 egg
  • 80g butter, melted, cooled
  • 1 cup self-raising flour
  • 2 tablespoons cocoa powder, plus extra to serve
  • 1/2 cup brown sugar
  • Berries and thick cream, to serve

SAUCE

  • 2 tablespoons cocoa powder, sifted
  • 3/4 cup brown sugar
  • 1 1/4 cups boiling water

METHOD

  • Step 1
    Preheat oven to 180°C or 160C fan-forced. Grease a 1.5L capacity ovenproof baking dish.
  • Step 2
    Combine milk, butter and egg and lightly whisk.
  • Step 3
    Sift flour and cocoa into a large bowl. Stir in sugar. Slowly add milk mixture to flour mixture, whisking until well combined and smooth.
  • Step 4
    Combine cocoa powder and brown sugar for sauce in a bowl.
  • Step 5
    Spoon pudding mix into baking dish. Smooth top. Sprinkle combined sugar and cocoa over pudding.
  • Step 6
    Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.
  • Step 7
    Sift cocoa powder over pudding and serve hot with berries and cream.

Rasberry Brownie

Ingredients

    150g Butter
    80g (1 Cup) Cocoa
    4 Eggs
    420g (2 Cups) Chelsea White Sugar
    1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
    110g ( 3/4 Cup) Plain Flour
    1 tsp Baking Powder
    Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
    Frozen Raspberries (don’t defrost)

Method

    Preheat oven to 160c.
    Melt butter & cocoa together in saucepan and cool.
    Mix together in bowl everything but the chocolate and raspberries. Add Butter & Cocoa mix. Fold to combine.
    Break up the White choc into bits and add to mix. Pour into prepared dish (20cmx20cm roughly).
    Add frozen raspberries, evenly distributing them.
    Bake for 40 mins or until skewer comes out clean. (can sometimes take up to 60mins depending on your oven, so keep checking after 40mins)
    Cool on rack, then dust with icing sugar and serve with Chantilly Cream.