Chocolate Sauce (No Cream) Pudding
This post is part of the the Sweet Adventure’s Blog Hop that I have taken part in each month since January this year. The theme for this month is “Feeling Saucey?”and it is hosted by The Kitchen Crusader. This one I left until the very last minute, which is very unlike me. I like to ponder a recipe and various ideas for a little while before I settle on what I would like to make. Then I like to try it a number of times before publishing it. The Sweet Adventure’s Series usually has me making something out of my comfort zone.
This one is different, this one is my kind of cooking. It is quick and easy to make. The ingredients were all on hand in my pantry. My boys quickly demolished it, giving it the family tick of approval, after last nights Dumpling Sunday dinner. I used coconut cream instead of cream so that I could eat some too. I like this recipe as I can moderate the amount of chocolate sauce for the kids. You can add a drizzle or you can pour it on. At the end of a busy day and weekend it was a drizzle for my children and Mr Fresh and I were more generous with our sauce serving.
This is my Saucy recipe: It is an easy, plain, simple family recipe. The pudding is like a fluffy cake. The chocolate sauce is thick and gooey, rich and darkly decadant.
Pudding with Chocolate Sauce – no cream
- Serves: 4 people
- Preparation Time: 25 minutes
- Cook Time: 25 minutes
- 100 grams of butter – softened
- 1 cup of light muscovado sugar (or brown sugar)
- 1 teaspoon of vanilla extract
- 2 eggs
- 2 cups of self raising flour
- 1 cup of coconut cream
Chocolate Sauce Pudding
- 200 grams of dark organic cooking chocolate
- 50 grams of butter
- 1 vanilla bean – split and seeds scraped
- 1/2 cup of coconut cream
To make the pudding
- Turn on the oven to heat to 180 degrees
- Grease 4 pudding bowls with butter
- Beat the butter, sugar and vanilla extract together until well combined and the colour lightens slightly
- Add one egg and beat well until combined, then add the next one and do the same
- Sift the flour into the bowl and stir to start to combine then add the coconut milk and stir ingredients
- Add to pudding bowls and place into the oven
- Cook for 25 minutes and test for readiness with a skewer – it should be able to be inserted and removed with no stickiness on it.
To make the chocolate sauce
- Add the ingredients to a bowl that can sit in the top of a saucepan. The bottom of the bowl should not touch the water
- Set the saucepan of water to simmer
- Melt the ingredients in the bowl over the simmering water, stirring until all ingredients are combined and thickened
Remove the puddings from the oven and serve by pouring the chocolate sauce over the top. You can add cream or ice cream if you really want to overload!
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