Spiced Chocolate Pudding
Photography 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
120 grams butter, softened
1 cup golden syrup
1¼ cups plain flour
½ cup self-raising flour
¼ cup dark cocoa powder
2 teaspoons baking soda
2 tablespoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground mixed spice
¼ teaspoon ground cloves
1 cup caster sugar
2 large eggs
1 cup whole milk
180 grams chocolate, roughly chopped, (50% cocoa)
SPICED CHOCOLATE SAUCE
200mls cream
200 grams chocolate, roughly chopped, (50% cocoa)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
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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