Yet another chocolate pudding


This pudding is to share. Unless you are feeling particularly greedy.  Then you can eat this pudding yourself.  But maybe take it slowly.  This pudding was one of my favourites from my time in Ballymaloe.

The only downside to this is that it’s a last minute annie.  I usually put the majority of it together as the main course is being served.

Warm Chocolate Pudding

Ingredients:

150g good quality dark chocolate

Chocolate Pudding
Callebaut Chocolate

150g butter

1 dessertspoon of rum

150ml warm water

100g castor sugar

4 eggs

30g self-raising flour

Small pinch of cream of tartar

Method:

Preheat the oven to 200°C.  Grease an oven proof deepish pie dish well.  Break the chocolate into small pieces and melt with the butter in a very low oven or in a heat proof bowl over hot water.  As soon as the chocolate has melted, remove from the heat and add the rum, warm water and the castor sugar.
Continue to mix until this mixture is smooth.  Separate the eggs, whisking the yolks into the  chocolate mixture, then fold in the flour making sure there are no lumps. Whisk the egg whites in a clean bowl with the pinch of cream of tartar until it reaches stiff peaks;  fold this gently into the chocolate mixture and pour into the greased pie dish.

Chocolate Pudding
Folding in the egg whites

Put the pie dish into a bain-marie of hot water and bake in the preheated oven for 10 minutes, then lower the heat to 160°C for a further 15-20 minutes.

Chocolate Pudding

I like to eat this straight away with some fridge cold softly whipped cream, and a nice cup of tea.  Mind you, be prepared to fight over any left after the first round has gone out.

To be honest it’s good the next day too, for breakfast, with a really good cup of coffee, and maybe a slightly smaller spoon of cream….

 

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