Its chocolate craving time. Since I’m free today, plus I’ve just bought some Dark chocolate couverture, the ideal thing to bake is a Sticky Chocolate Pudding !
( Harap-harap takde siapa la yang tengah ganti puasa time ni.. so sorry for tempting you..).
The process of making the pudding is very simple actually. Just like making muffins. You can do it all by hand, just keep away the mixer. Saves you some washing time afterwardsThe ingredients 150 gm self-raising flour 25 gm cocoa powder 170 gm castor sugar 50 gm ground almond 75 gm dark chocolate coins or chopped bar 180 ml full cream milk 1 teaspoon of vanilla extract 40 gm of melted butter 1 large egg Chocolate sauce : 150 gm brown sugar, 120 gm cocoa powder (sifted) and 500 ml of hot water.
Mix together all the dry ingredients – self-raising flour, cocoa powder, sugar, almond and chocolate. Take another bowl, add all the remaining wet ingredients. Mix well, then add to the dry ingredients. Mix thoroughly.
Now prepare the chocolate sauce by adding all the ingredients together.
Take an 8 inch cake tin or souffle dish (sides must be high to contain the choc sauce). Butter all the surface. Pour the cake batter, followed by the sauce on top. Bake at 180c for about 45 minutes to 1 hour, till the pudding is slightly firm. Serve with whipping cream or ice-cream.