Spiced Chocolate Pudding
Photography by Josh Griggs.
This gorgeous gingerbread-style chocolate pudding can be made in advance, tipped out of the tin and re-heated in the microwave before serving.
Serves: 12
INGREDIENTS
FOR THE FULL RECIPE, YOU CAN PURCHASE THE LATEST ISSUE OF DISH IN-STORE FROM MAY 13.
METHOD
Preheat the oven to 160 ̊C fan bake.
Heat the butter and golden syrup together in a saucepan and whisk to combine.
Sift both flours, cocoa powder, baking soda and spices into
a large bowl and stir in the sugar. Whisk the eggs and milk together then add the butter and golden syrup to the dry ingredients. Fold everything together and pour into the baking dish. Sprinkle over the chopped chocolate.
Bake for 45 minutes or until the middle bounces back when lightly pressed. Cool in the tin for 20 minutes before turning out.
SPICED CHOCOLATE SAUCE: Put the cream, chocolate, and spices in a microwave-safe jug and heat for 1 minute on high. Rest for 30 seconds then heat again for 30 seconds. Leave the mixture to sit for a minute, then whisk until smooth. The sauce can be made in advance and kept in the fridge until serving, simply microwave to reheat.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!