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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!