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Chocolate self-saucing pudding

Light and moist chocolate self-saucing pudding with whipped cream or ice-cream, there is no better way to warm up on a cold winter�s night than indulging in this delicious pudding.
Chocolate self -saucing pudding 2Woman's Day
6
15M
20M
35M

Ingredients

Method

1.Preheat oven to moderate, 180°C. Lightly grease 6 x 1-cup ramekins or 1 x 6-cup ovenproof dish.
2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla.
3.Add eggs one at a lime, beating well after each addition.
4.Sift flour and coffee powder together. Fold into mixture alternately with milk.
5.Blend in chocolate. Spoon evenly into ramekins (or dish). Whisk remaining ingredients in a jug. Pour an even amount into each ramekin.
6.Bake for 15-20 minutes until puffed and firm. Stand 2 minutes before unmoulding onto a plate. Serve with ice-cream or cream.

Melt broken chocolate gently in a bowl over a saucepan of simmering water. Avoid moisture getting into chocolate as this will cause the chocolate to”seize” (a little vegetable oil will fix this). Melt chopped or grated chocolate in the microwave on medium power in 30 second bursts. Stir after each burst.

Note

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