CHOCOLATE SELF-SAUCING PUDDING RECIPE - BBC FOOD
Here’s an easy molten chocolate pudding that's a real crowd-pleaser. The chocolate sauce gets poured on the top, but miraculously ends up on the bottom. How do they do that?
Provided by Annie Rigg
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 170C/150C Fan/Gas 3. Grease the inside of an ovenproof dish with a little butter and set aside.
- Cream the measured butter with 225g/8oz of the soft light brown sugar until pale and light, scraping down the sides of the bowl with a rubber spatula from time to time.
- Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract and mix again to combine.
- Sift the flour, 40g/1¾oz cocoa, bicarbonate of soda and a pinch of salt into the mixture and mix again until just combined.
- Add the milk and mix again until smooth. Spoon the mixture into the prepared dish and level with the back of a spoon.
- In a small bowl mix together the remaining 75g/2½oz soft light brown sugar, 2 tablespoons of cocoa powder and 6 tablespoons hot water. Spoon this chocolatey syrup over the chocolate sponge mixture and place the dish in a large, deep roasting tin.
- Boil the kettle and pour boiling water into the tin, around the dish so that the water comes halfway up the sides of the dish. Carefully slide the roasting tin into the oven on the middle shelf.
- Bake for about 45 minutes, or until the pudding is well-risen, the top is nicely cracked and a skewer inserted into the middle of the pudding comes out with a moist crumb.
- Dust with icing sugar and serve immediately with double cream.
NABISCO BANANA PUDDING - BIGOVEN.COM
"Original recipe that was on the box."
Total Time 1 hours
Prep Time 45 minutes
Yield 8
Number Of Ingredients 8
Steps:
- "Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water, stirring constanty until thickened. Reduce heat and cook stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1-1/2 quart casserole. Cover with layer of NILLA wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425F for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then NILLA wafers upright around edge of dish."
Nutrition Facts : Calories 490 calories, FatContent 13.0229563988664 g, CarbohydrateContent 78.8083696913231 g, CholesterolContent 529.97 mg, FiberContent 2.08379077595097 g, ProteinContent 17.5780619135614 g, SaturatedFatContent 4.15707377992275 g, ServingSize 1 1 Serving (276g), SodiumContent 182.161173773197 mg, SugarContent 76.7245789153721 g, TransFatContent 2.19634867564448 g
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