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Tuesday, January 7

Steamed chocolate puddings

Water, hot

Apple, peeled, cored, diced
Cranberries, thawed if frozen
¼ cup
Sugar, dark brown
1 tablespoon +
¼ cup
Butter, room temperature
½ cup
Eggs, lightly beaten
Flour, self-rising, sifted
½ cup
Cocoa powder, unsweetened Dutch processed
3 tablespoons
Chocolate, semisweet, chopped
4 ounces
2 tablespoons
Butter, unsalted
1 tablespoon
Vanilla extract
½ teaspoon
  1. Pour 1 inch of hot water into the crockpot; set slow cooker to HIGH. 
  2. Grease four ramekins with butter, and line with parchment. 
  3. In a small bowl, toss the apples, cranberries, and 1 tablespoon sugar together, and divide among the ramekins; gently pat into the bases. 
  4. In a mixing bowl, combine the remaining sugar, ½ cup butter, eggs, flour, and cocoa; beat together until smooth. 
  5. Spoon into the ramekins, and cover each with a double thickness of greased foil. 
  6. Place the ramekins into the crockpot, and pour in enough water to come two-thirds up the sides. 
  7. Cover with the lid, and cook for 1 ½ to 2 hours, or until the puddings are well risen and firm. 
  8. Carefully remove from the slow cooker, and leave to stand for 10 minutes. 
  9. In a small bowl, combine the chocolate, honey, butter, and vanilla, and place in the hot water for 10 minutes, until the butter has melted; stir until smooth. 
  10. Run a knife around the edges of the puddings to loosen, and then turn over on to plates. 
  11. Serve immediately with the chocolate syrup. 
Recipe adapted from 500 Slow Recipes.

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