Recipe: Chocolate Puddings with Pistachio
"These easy chocolate puddings are moist and delicious, they are extra pretty when topped with pistachio, but if you are not a nut lover, just add the grated zest of one orange for a delicious chocolate orange pudding," writes Mercy Fenton in her weekly column.
"The chocolate sauce is rich and creamy, and coats the pudding beautifully. Both are best served warm. Finish with fresh cream or a scoop of vanilla ice cream."
70g roughly 6tsp. coarsely chopped pistachios
125gr butter, softened
2 teaspoon vanilla extract
220g caster sugar
2 free range eggs
100g self-raising flour
35g cocoa powder
25g ground almonds
80ml milk
60g dark chocolate drops
Chocolate Sauce
150gr dark chocolate,
20gr butter
160ml cream
- Sift together the flour and cocoa, then add the ground almond and whisk to combine.
- Pre-heat the oven to 175C and butter the base and sides of six individual pudding moulds.
- Put a tsp of chopped nuts in the base of each mould, keeping the extra for decoration.
- Beat the butter, sugar and vanilla together in the bowl of an electric mixer using the spade attachment.
- When well mixed and light and fluffy, add the eggs one at a time. to scrape the bottom and sides of the bowl.
- Finally, fold in the cocoa mixture and add the milk.
- Share evenly between the moulds, tapping gently on the counter to remove any air bubbles.
- Place on a tray and bake in the centre of the oven for 25 to 30 minutes, until risen, firm to the touch and cooked through.
- Check by inserting a skewer in the centre of one to check if it comes out clean.
- Once cooked, remove from the oven - let to sit for a few minutes before inverting onto a plate, serve warm or hot.
- While the pudding is cooking, prepare the sauce.
- Place the chocolate and butter in a medium heatproof bowl over a pan of simmering water; do not allow water to touch the base of the bowl. (This is a Bain Marie).
- Stir until chocolate is melted. Add cream; stir until combined.
- Keep warm over the pot until needed.
- Add a little golden syrup or maple syrup if you prefer it a bit sweeter.
- Serve the warm pudding coated in chocolate sauce.
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