When spending time with family, it always makes me think of wonderfully delicious treats which I used to enjoy back home as a young child. These treats include; strudel, grandma’s biscuits and many more sweet treats. However, I am going to give you a recipe for a dessert so delish, that you will be begging me to write up more of these devilishly naughty desserts.
Hot Chocolate Pudding
This is perfect to cook fresh and have at the end of your meal or saved to enjoy over a few days as part of a tasty treat. This recipe is also great for enjoying hot in these cold winter months over the Christmas period. Remember- if you do decide to serve this at your Christmas lunch, then it is extremely unlikely that you will have any left over to enjoy for the rest of the holiday so keep this in mind when working out the quantities.
What you will need;
A large Pyrex dish- big enough to cater for however many people you will have sitting round your table over Christmas. This recipe feeds 12 persons so add double quantities if you have 24 people coming and so on..
– 200g/7oz Caster Sugar
– 200g/7oz unsalted butter – soft – Stork works beautifully
– 60g/2.5 oz cocoa powder
– Pinch of salt
– 140g/5 oz Plain flour
– 2tsp baking powder
– 4 free-range eggs
– 120ml/4fl oz Milk
– 2 tbsp melted unsalted butter or stork
– 225g/8oz brown demerara sugar
– 4 tbsp Cocoa Powder
– 400ml/14 fl oz hot water
For the Cake;
Set the temperature of your oven to 180 Degrees Celsius. Place the warmed butter into a clean bowl and whisk for around 2 to 5 minutes, until the colour of the butter has changed from a pale yellow to a cream/white colour. This means that the butter is fully aerated and ready to go… mix into the butter the caster sugar and mix until fully incorporated, the appearance should be light and fluffy in texture. Add the eggs to this mixture ensuring that each egg is well mixed before adding the next. This mixture will then be known as the ‘wet mix’. Then, in a separate bowl add the flour and the baking powder, along with the salt and cocoa powder and mix well, this mixture will be known as the ‘dry mix’.
Now, in front of you have a dry mix and a wet mix. Slowly add ¼ of the dry mix to your wet mix and stir in well until fully blended, then continue to add the dry mix to your wet mix a ¼ at a time until you have used all of dry mix. This final mixture is your cake batter, pour your batter into your baking tray or pyrex dish, but ensure that you have greased your dish well so that the cake does not stick to your dish, ensure your mixture is spread equally. In a small dish, mix the rest of your ingredients and pour over your cake mix. Set in the oven for 40 to 45mins.
Once the cake is done, remove from the oven and set aside until you are ready to serve. If you want to time it well, prepare all your ingredients prior to your meal and once you have finished your starter course, place your cake into the oven meaning that your hot chocolate pudding will be ready to enjoy as soon as your meal is over.
Serving advice would be to add either a dollop of fresh cream or ice cream. For some additional flavours add some fresh berries.
Mmmmm – think I might make one right now!
Delish – if you have any quires about this recipe please do not hesitate to contact me! Merry Christmas… and what a merry one it will be when you present to your guests this scrumptious hot chocolate pudding!!!