Annie Bell's Double Chocolate Pudding Surprise Pudding
Over a year ago
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Ingredients
- 100g dark chocolate about 70 per cent cocoa
- 1 tbsp light muscovado sugar
- 125ml water
- 50g unsalted butter diced
- 75g light muscovado sugar
- 1 medium egg plus 1 egg yolk
- 50g ground almonds
- 20g cocoa sifted
- 40g plain flour
- 130ml whole creamy milk
- Double cream
Accompaniment
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Method
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1
Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate and melt together with the sugar and water in a small saucepan, whisking to a smooth sauce. Divide this among 6 x 150ml ramekins or suitable individual pots (use about 2 tbsp in each one).
Cream together the butter and sugar in a food processor, incorporate the
egg and yolk, then the almonds, cocoa and flour, and finally the milk. Divide the mixture among the ramekins, spooning just under 3 tbsp into
each one on top of the chocolate sauce, which will surround it like a moat.
Set these on a baking sheet and bake for 25 minutes, until the puddings are risen and spongy and the sauce is bubbling through the crust. Serve straight away with a little cream poured around the rim of each one – the pud gets gooier the further down you dip.
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