Spiced Chocolate Pudding
Photography by Josh Griggs.
This gorgeous gingerbread-style chocolate pudding can be made in advance, tipped out of the tin and re-heated in the microwave before serving.
Serves: 12
INGREDIENTS
FOR THE FULL RECIPE, YOU CAN PURCHASE THE LATEST ISSUE OF DISH IN-STORE FROM MAY 13.
METHOD
Preheat the oven to 160 ̊C fan bake.
Heat the butter and golden syrup together in a saucepan and whisk to combine.
Sift both flours, cocoa powder, baking soda and spices into
a large bowl and stir in the sugar. Whisk the eggs and milk together then add the butter and golden syrup to the dry ingredients. Fold everything together and pour into the baking dish. Sprinkle over the chopped chocolate.
Bake for 45 minutes or until the middle bounces back when lightly pressed. Cool in the tin for 20 minutes before turning out.
SPICED CHOCOLATE SAUCE: Put the cream, chocolate, and spices in a microwave-safe jug and heat for 1 minute on high. Rest for 30 seconds then heat again for 30 seconds. Leave the mixture to sit for a minute, then whisk until smooth. The sauce can be made in advance and kept in the fridge until serving, simply microwave to reheat.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!