Labels

main (306) dessert (191) soup (88) sides (71) starter (62) salads (35) mixology (28) breakfast (14)

Tuesday, January 7

Steamed chocolate puddings

Water, hot

Apple, peeled, cored, diced
1
Cranberries, thawed if frozen
¼ cup
Sugar, dark brown
1 tablespoon +
¼ cup
Butter, room temperature
½ cup
Eggs, lightly beaten
2
Flour, self-rising, sifted
½ cup
Cocoa powder, unsweetened Dutch processed
3 tablespoons
Chocolate, semisweet, chopped
4 ounces
Honey
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.

No comments:

Post a Comment