This chocolate pud is real old school comforter. It's also perfect for those who don't love Christmas pudding.
The other fabulous thing about this little pud is it's very adaptable.
- Add orange or clementine zest for a chocolate orange pud.
- Add a shot of espresso to the pudding and one to the sauce for mocha.
- Replace a third of the cream for coconut milk for a coconut sauce and sprinkle with some toasted coconut shavings.
170g S/R Flour
The other fabulous thing about this little pud is it's very adaptable.
- Add orange or clementine zest for a chocolate orange pud.
- Add a shot of espresso to the pudding and one to the sauce for mocha.
- Replace a third of the cream for coconut milk for a coconut sauce and sprinkle with some toasted coconut shavings.
60g Cocoa
3 eggs
50g brioche bread crumbs
180g melted butter
100g chocolate chips *Dark or milk will work
70g caster sugar
100g soft brown sugar
300ml double cream
300g chocolate chips*
In a large bowl add the flour, breadcrumbs, sugars and cocoa, stir together and make a well in the centre. Whisk together the eggs pour into the centre along with the melted butter. With a large metal spoon fold together until smooth and glossy.
Fold in the chocolate chips and spoon into a greased 2 pint pudding bowl. Cover with a disc of parchment and foil. Chill for at least an hour.
Steam in a deep saucepan with either a trivet or side plate turned upside down in the bottom and filled half way up the basin with water for 90 minutes. Turn out onto a plate.
Heat the cream to just below boiling, put to one side for 2 minutes, then pour over the chocolate chips, stir until combined and glossy and pour over the pudding.
Heat the cream to just below boiling, put to one side for 2 minutes, then pour over the chocolate chips, stir until combined and glossy and pour over the pudding.
