Friday, May 23, 2008

Craving: Chocolate Pudding

Yum! One look at that picture makes me want to head right on over to my nearest grocer and pick up some supplies to make this fabulous recipe. I have tried in different variations and all have turned out good. However, I feel that the addition of self-rising flour in this recipe is what will make it a hit. I pulled the recipe off of DesignSponge where it was originally in grams. I did some online searching and found some pretty nice conversions that helped me out with a couple of ingredients.

Soft-Centered Chocolate Puddings
Makes 4 servings
4 Tbls sugar + 2/3 cup of sugar
1 stick of butter chopped
1 cup of good quality dark chocolate chopped
3 eggs
2 Tbls self rising flour*
Powdered sugar and thick cream to serve
* To make your own self-rising flour, for each cup of all purpose flour, add 1 1/2 tsp of baking powder and 1/2 tsp of salt.
1. Preheat oven to 390 degrees. Lightly grease 4 ramekins. Sprinkle 1 tablespoon of sugar into each bowl and swirl around so the sides are coated as well. Set aside.
2. Place butter and chocolate into a heat proof bowl. Put bowl over a simmering pot of water and mix for five minutes or until it melts completely and is smooth. It should be shiny in appearance.
3. Beat eggs and remaining sugar on high speed with an electric mixer until thickened. Pour warm chocolate into egg mixture. Sift flour over mixture and stir gently. Pour mixture evenly between bowls. Place bowls on top of baking sheet. Bake 20-25 minutes until well risen.
4. Dust powdered sugar and thick cream to serve is desired.


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