Saucy Chocolate Pudding with Toasted Almonds
Photography Nick Tresidder.
Serves: 6–8
INGREDIENTS
125 grams plain flour
75 grams caster sugar
2 teaspoons baking powder
2½ tablespoons cocoa
50 grams ground almonds
100 grams dark chocolate, chopped
175 ml milk
50 grams butter, melted and cooled
2 eggs
few drops vanilla extract
30 grams flaked, roasted almonds*
Topping
175 grams brown sugar
2 tablespoons cocoa
4 tablespoons whisky
100 ml cream
100 ml boiling water
To serve
extra roasted almonds
ice cream
METHOD
Preheat the oven to 180ºC and lightly grease a 750 ml (3 cup) ceramic pie dish.
Sift the flour, caster sugar, baking powder and cocoa into a bowl then stir in the ground almonds and chocolate.
Combine the milk, melted butter, eggs and vanilla then mix into the dry ingredients. Sprinkle half of the almonds into the base of the prepared dish then pour the mixture over the top.
Combine the brown sugar and cocoa and sprinkle over the pudding. Combine the whisky and cream in a jug then add the boiling water. Pour the liquid carefully and evenly over the batter.
Bake 40–45 minutes or until the pudding feels firm to the touch when pressed lightly. Serve hot, spooned into bowls with a sprinkling of roasted almonds and a scoop of ice cream if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.