Name: Chocolate pudding with white chocolate custard
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 6
Ingredients: 2 teaspoon melted butter, plus 125 g extra, at room temperature; 1/2 cup firmly packed brown sugar; 2 teaspoon vanilla essence; 2 eggs, at room temperature; 1 1/4 cup self-raising flour; 1/4 cup cocoa powder; 1/2 teaspoon bicarbonate of soda; 1/2 cup scalded milk; 500 gram bought vanilla custard; 200 gram white chocolate melts; strawberries, to serve

Ingredients

2 teaspoon melted butter, plus 125 g extra, at room temperature

1/2 cup firmly packed brown sugar

2 teaspoon vanilla essence

2 eggs, at room temperature

1 1/4 cup self-raising flour

1/4 cup cocoa powder

1/2 teaspoon bicarbonate of soda

1/2 cup scalded milk

500 gram bought vanilla custard

200 gram white chocolate melts

strawberries, to serve

Method

1.Grease a 1-litre (4-cup) pudding basin with melted butter and line base with baking paper.

2.Using an electric mixer, beat 125g butter, sugar and vanilla in a medium bowl until light and creamy. Add eggs, one by one, beating well after each addition.

3.Sift 1/2 cup of flour and cocoa powder over butter mixture. Using a large metal spoon, gently fold flour into batter. Sift remaining flour and bicarbonate of soda over batter. Add milk; stir until well combined. Spoon batter into prepared pudding basin; smooth surface.

4.Lay a sheet of baking paper and a sheet of foil on a flat work surface. Fold a 3cm pleat across centre. Cover basin with paper and foil, paper-side down. Secure with kitchen string. Trim excess foil and paper.

5.Place a trivet or upturned saucer in the base of a large saucepan. Stand basin on top.

6.Pour boiling water into saucepan to reach halfway up side of pudding basin. Cover saucepan with lid and simmer over moderately low heat for 1 hour 45 minutes. Remove pudding from saucepan. Remove cover. Stand for 5 minutes, then invert onto a serving plate.

7.Meanwhile, place custard and white chocolate in a medium heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir for 3-4 minutes or until melted and smooth. Serve pudding with custard and strawberries.

Grease pudding basin with butter and place in fridge for 5 minutes, then grease again. This will form a crust on the basin, which will help prevent the pudding sticking and allow easy removal once cooked. Place a 10c coin in the base of saucepan. While the water simmers, the coin will rattle. If you don’t hear rattling, the water may have evaporated. Check water level every 30 minutes to ensure there’s enough water surrounding basin.
Note

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Ingredients

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