Chocolate pudding is a group of dessert with chocolate flavours. There are two major kinds, one is boiled custard with starch and served chilled, the other is steamed or baked, similar in texture to cake. This one is baked and more resembles a cake and I often use this for bigger functions during the winter months.
Ingredients serve 6
180 g butter
1 cup of caster sugar (200 g)
3 eggs (150 g)
130 g self-raising flour
⅓ cup cocoa powder (40 g)
130 ml milk
¾ cup breadcrumbs (80 g)
Method
Preheat the oven to 160ºC.
Cream butter and sugar together until smooth.
Add eggs and mix thoroughly.
Pour in milk.
Add flour, cocoa powder and breadcrumbs mixing until smooth.
Spoon mixture into a dariole mould to 3/4 full and place on a deep baking tray with water halfway up the mould.
Cover with a piece of baking paper and bake for 35 min. at 160˚C.
Removing from the mould and serve on a plate with custard sauce.
Decorate with fresh whipped cream and strawberry.
Note: Dariole moulds can be purchased in various sizes either plastic or aluminum from a kitchen outlet. Plastic Dariole moulds ensure your desert is released perfectly every time.
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