Monday, 28 March 2016

Easter Chocolate Pudding with Chocolate Ganache

Hello Dear Readers,

I hope everyone has had a relaxing Easter with lots of time spent with loved ones and cherished moments to remember. Oh and of course, good food!

I wanted a simple but delicious pudding for Easter Sunday dessert this year, and this recipe fits the bill beautifully.

Super easy to make, using one bowl and a whisk for the pudding and the ganache is just heat and mix. I think it will become a favourite.

Butter pudding basin and line lid with baking paper, butter the paper as well
Make buttermilk, it's easier to make up 1 cup as I use powdered milk
2/3 cup of water bought to the boil
1/2 cup of Cocoa
Thickened cocoa and boiling water mixture
Add flour, bicarb and salt to a bowl
Add sugar and whisk to combine
Add oil and start to whisk into flour mixture
Add eggs and vanilla paste and whisk until smooth
Pour in Buttermilk and whisk until incorporated
Whisk until smooth
Add cooled cocoa mixture
Mix well with whisk
Add mixture to buttered pudding basin
Put an upturned saucer on bottom of saucepan
Put lid on pudding basin, put the basin on top of the upturned saucer, pour cold water in saucepan until it reaches 1/2 way up pudding basin. Bring to a simmer and steam for 1 hour and 40 minutes.


Ingredients


Pudding

80 grams of butter, at room temperature (20 grams for greasing the pudding basin and 60 grams for the Ganache)

1/2 cup cocoa powder

1 1/2 cups plain flour

1 1/2 teaspoons bicarb soda

1/2 teaspoon salt

1/2 cup Rice Bran oil

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla paste

2/3 cup buttermilk ( I make mine by adding 1 tablespoon white vinegar to 1 cup of milk)

Ganache

2/3 cup thickened cream

2 tablespoons golden syrup

100 grams dark chocolate (I used Aldi brand Dark organic chocolate with sea salt flakes) broken into squares

Method

Brush the lid and bowl of the pudding basic with 15 grams of melted butter, cut out a circle of baking paper and line the lid then brush with remaining melted butter

In a small saucepan bring water to the boil and add cocoa, turn heat to low and stir until thickened, remove from heat

In a large bowl, add the flour, salt and bicarb, whisk to incorporate.

Add sugar and whisk to combine

Add oil and again whisk to combine

Add eggs and vanilla paste and whisk well until incorporated 

Now add buttermilk and whisk until smooth

Add cooled cocoa mixture and again whisk until incorporated

Add mixture to pudding basin, cover with lid. 

In a large saucepan, lay an upturned saucer on the bottom, put pudding basin on saucer, pour in cold water until it reaches half way up sides. Bring to a simmer, then turn down to low and steam  for 1 hour and 40 minutes.

Meanwhile, in a small saucepan bring cream and golden syrup to a simmer. Take off heat and add chocolate, wait 5 minutes then stir in melted chocolate, then add butter and again stir well until smooth and silky 

Carefully take out pudding basin, remove lid and place a serving dish on top, now in one swift action turn pudding basin over so than the pudding comes out onto the serving dish. 

Serve with magical Chocolate Ganache and Vanilla ice-cream








So, tell me, what was your Easter Sunday dessert? Something new or an old favourite?

This recipe is adapted from the Coles Easter magazine 










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