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Chocolate and cinnamon puddle puddings
Chocolate and cinnamon puddle puddings
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Irresistible chocolate dessert with a unique twist on classic favorites.
Ingredients:
  • 150g unsalted butter, melted, cooled
  • 200g caster sugar
  • 3 eggs
  • 150g (1 cup) self-raising flour
  • 1.88 gm ground cinnamon
  • 20g Dutch cocoa
  • 125ml (1/2 cup) milk
  • 4.40 gm vanilla extract
  • 75g dark chocolate, chopped
  • Double cream, to serve
  • 75g (1/3 cup) brown sugar
  • 75g (1/3 cup) caster sugar
  • 30g Dutch cocoa
  • 60ml (1/4 cup) Cognac, brandy or nut-flavoured liqueur
Instructions:
  • 1. Preheat the oven to 180C. Combine all ingredients in a food processor, excluding the chocolate, until smooth. Gently fold in the chocolate. Transfer the mixture into a greased 27cm round baking dish (7-cup capacity) or 6 smaller 1-cup capacity dishes.
  • Make the sauce by mixing sugars and cocoa in a bowl, then sprinkle over the pudding. Mix Cognac with 500ml (2 cups) boiling water, and carefully pour over the sugar mixture using the back of a spoon. Bake the large pudding for 40 minutes or individual puddings for 20 minutes until the top rises.
  • Garnish with dollops of rich double cream and serve right away.

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