A rich, velvety chocolate pudding really is comfort food at its best. All you need is lashings of thick cream or ice cream, or both!
- 55 g butter
- 85 g caster sugar
- 170 g Carnation Condensed Milk
- 4 large eggs, beaten with a pinch of salt
- 1 tsp vanilla extract
- 1 tbsp Espresso coffee powder dissolved in 1 tbsp boiling water
- 350 g dark chocolate, melted
- 85 g plain or Italian '00' flour
- icing sugar, sifted to dust
You will also need a 6 greased and base lined 150ml (½ pt) Dariole moulds or pudding basins
- Preheat the oven to 200C, 400F, Gas Mark 6. Place a large baking sheet in the oven.
- Beat together the butter and sugar using an electric hand whisk until pale and creamy. Gradually whisk in the condensed milk.
- Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee. Next, add the melted chocolate, mix thoroughly, then add the flour and whisk until smooth.
- Divide the mixture evenly between the moulds and either store in the refrigerator until needed or place onto the hot baking sheet in the oven and bake for 10 minutes. If cooking from chilled, bake for 12 minutes.
- Immediately run a knife around the edge of the puddings to get them out of the basins and dust with icing sugar. I like to serve them with lightly whipped double cream or vanilla ice cream.
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