A cold weekend here - bitterly so. Most would think of hearty soups & stews. I think of puddings! I absolutely adore a warm pudding! Give me an apple crumble or bread and butter pudding anytime and I'll be very happy. Calorie-wise I'm better off to absorb myself in Tartelette's beautiful blog, which is a visual feast of sweet treats, like this beautiful little Coconut Cherry Petits Gateaux. Just one of my regular blog stops, I am utterly captivated by the photography, and with my dessert sweet-tooth, the recipes have me entranced. The perfect way to while away an afternoon....
It might be a wee hot chocolate pudding for us tonight. This recipe for Gooey Chocolate Puddings is one of my all time favourites, as the chocolatey curled up and gunked together pages of my recipe book will attestify. Fabulously easy & impressive all in one go. My version is adapted from the original domestic goddess, and my kitchen heroine, Nigella Lawson.
Gooey Chocolate Puddings
125g dark chocolate
3/4 cup sugar
3 tablespoons flour
Put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Pour the mixture into 4 individually greased ramekins. You can prepare the puddings up to here and put them into the fridge until you're ready to cook and serve them.
Preheat the oven to 180 degrees C about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.Put the ramekins on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately with a little whipped cream or cream fraiche.
Back to work first though... (sigh) Pin It