04/06/2008
Best Chocolate Fudge Pudding
Desserts / Winter / Laurie Black / Serves: 6


1/2 cup caster sugar
2 tablespoons Dutch cocoa
11/2 cups boiling water

1 cup flour
1/2 cup caster sugar
1/4 cup brown sugar
3 tablespoons Dutch cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted unsalted butter
1 teaspoon pure vanilla essence
1/2 cup milk
1 egg, beaten
150g bittersweet dark chocolate, coarsely chopped
6 tablespoons Cognac or Whisky




Notes:

Use the best quality cocoa and chocolate you can afford.
Serve puddings warm from the oven or reheat.

Source:

Cuisine website
July 1999


Stir all the dry ingredients together in a mixing bowl.
Mix all the wet ingredients together and stir into the dry mix to make a smooth batter.
Stir in the chocolate.
Half fill 1-cup capacity ramekins or ovenproof coffee cups with the batter.
Fasten baking paper collars around the ramekins if they are low-sided.
Stir the sauce ingredients together and carefully pour this mixture over the batter to fill up the ramekins.
Bake in a water bath for 30 minutes, taking care not to overcook the puddings (check with a skewer test).
As soon as you remove the puddings from the oven pour 1 tablespoon of Cognac or Whisky over each one.
Turn out and serve with cream.