Saucy and spicy. Two words often used to describe me.
Kidding! Kidding! Well, maybe just saucy then...
But both are the heart and soul of this easy-as-pie dessert. So easy and quick that in less than 30 minutes, I guarantee that you will be in warm, moist, gooey land.
Doesn't look particularly pretty out of the oven...
Now lets talk pudding. Chocolate? Classic. But there's no reason to not add your own stamp on it. Here, I added spice and fire with ground cinnamon, nutmeg, clove and a hint of chilli. You see, the milk mixture in the pudding is the perfect receptacle for you to add whatever flavour you wish. Steep tea leaves such as earl grey in the milk before straining and adding the rest of the ingredients. Or how about citrus zest, liqueur, coffee, mint leaves, peppermint essence or rose water. Separately of course, unless you are hardcore crazy. In which case, I won't judge but merely applaude.
...but ice cream should fix that! Actually it doesn't look any better but damn, it's tasty!
Naturally, these should be eaten when it's toasty warm and gooey for maximum comfort. The longer these sit out, the more sauce will be absorbed by the pudding. If they do go cold, zap them in the microwave or oven to warm it up. Eating it plain is fine but how about we go for ultimate trashy chic with a scoop of of your favourite ice cream and maybe lashings of chocolate sauce? It's the perfect dessert for seeing off the last vestiges of winter. In my case, the only way to keep myself sane as I work during the chilly hours of twilight.
Spicy Self-saucing Chocolate Puddings
Serves 4
Ingredients
125ml milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
a dash of fine chilli powder (adjust to your preference)
50g dark chocolate
85g unsalted butter
15g Dutch-processed cocoa powder
75g self raising flour
25g almond meal (can also use hazelnut meal)
75g light brown sugar
75g caster sugar
1 egg, lightly beaten
Sauce
180ml water
40g unsalted butter
75g light brown sugar
20g Dutch-processed cocoa powder
Method
Preheat oven to 180°C and lightly grease four 1-cup (250ml) capacity bowls, ramekins or teacups.
In a pot over low heat, add milk, spices, chilli, chocolate, butter and cocoa powder and stir until completely combined.
In a mixing bowl, sift together the flour, almond meal and sugars and lightly stir together. Add the milk mixture and lightly beaten egg and whisk until combined.
Divide mixture amongst the pudding bowls and place on an oven tray.
In another pot over low heat, add water, butter, sugar and cocoa and stir until butter has melted and is all mixed together. Spoon sauce lighty and evenly over the four puddings. You don't have to use all of the sauce if you don't want to (just enough to cover the surface). Carefully transfer puddings to oven and bake for 25 minutes until cooked through.
Rest for 5 minutes then serve and proceed to attack. Feel free to serve with ice cream and your favourite chocolate sauce.
Print this recipe!
20g Dutch-processed cocoa powder
Method
Preheat oven to 180°C and lightly grease four 1-cup (250ml) capacity bowls, ramekins or teacups.
In a pot over low heat, add milk, spices, chilli, chocolate, butter and cocoa powder and stir until completely combined.
In a mixing bowl, sift together the flour, almond meal and sugars and lightly stir together. Add the milk mixture and lightly beaten egg and whisk until combined.
Divide mixture amongst the pudding bowls and place on an oven tray.
In another pot over low heat, add water, butter, sugar and cocoa and stir until butter has melted and is all mixed together. Spoon sauce lighty and evenly over the four puddings. You don't have to use all of the sauce if you don't want to (just enough to cover the surface). Carefully transfer puddings to oven and bake for 25 minutes until cooked through.
Rest for 5 minutes then serve and proceed to attack. Feel free to serve with ice cream and your favourite chocolate sauce.
Print this recipe!
