Spicy Self Saucing Chocolate Puddings

August 16, 2010

Spicy Self Saucing Chocolate Puddings


Saucy and spicy.
Two words often used to describe me.

Kidding! Kidding! Well, maybe just saucy then…

But both are the heart and soul of this easy-as-pie dessert. So easy and quick that in less than 30 minutes, I guarantee that you will be in warm, moist, gooey land.

IMG_0290

Now lets talk pudding. Chocolate?
Classic. But there’s no reason to not add your own stamp on it. Here, I added spice and fire with ground cinnamon, nutmeg, clove and a hint of chilli. You see, the milk mixture in the pudding is the perfect receptacle for you to add whatever flavour you wish. Steep tea leaves such as earl grey in the milk before straining and adding the rest of the ingredients. Or how about citrus zest, liqueur, coffee, mint leaves, peppermint essence or rose water. Separately of course, unless you are hardcore crazy. In which case, I won’t judge but merely applaude.
Spicy Self Saucing Chocolate Puddings

Naturally, these should be eaten when it’s toasty warm and gooey for maximum comfort. The longer these sit out, the more sauce will be absorbed by the pudding. If they do go cold, zap them in the microwave or oven to warm it up. Eating it plain is fine but how about we go for ultimate trashy chic with a scoop of of your favourite ice cream and maybe lashings of chocolate sauce? It’s the perfect dessert for seeing off the last vestiges of winter. In my case, the only way to keep myself sane as I work during the chilly hours of twilight.
Spicy Self Saucing Chocolate Puddings



Spicy Self-saucing Chocolate Puddings


Serves 4

Ingredients

125ml milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
a dash of fine chilli powder (adjust to your preference)
50g dark chocolate
85g unsalted butter
15g Dutch-processed cocoa powder
75g self raising flour
25g almond meal (can also use hazelnut meal)
75g light brown sugar
75g caster sugar
1 egg, lightly beaten

Sauce

180ml water
40g unsalted butter

75g light brown sugar
20g Dutch-processed cocoa powder


Method

Preheat oven to 180°C and lightly grease four 1-cup (250ml) capacity bowls, ramekins or teacups.

In a pot over low heat, add milk, spices, chilli, chocolate, butter and cocoa powder and stir until completely combined.

In a mixing bowl, sift together the flour, almond meal and sugars and lightly stir together. Add the milk mixture and lightly beaten egg and whisk until combined.

Divide mixture amongst the pudding bowls and place on an oven tray.

In another pot over low heat, add water, butter, sugar and cocoa and stir until butter has melted and is all mixed together. Spoon sauce lighty and evenly over the four puddings. You don’t have to use all of the sauce if you don’t want to (just enough to cover the surface). Carefully transfer puddings to oven and bake for 25 minutes until cooked through.

Rest for 5 minutes then serve and proceed to attack. Feel free to serve with ice cream and your favourite chocolate sauce.

Print this recipe!

Spicy Self Saucing Chocolate Puddings

{ 17 comments… read them below or add one }

emiglia August 22, 2010 at 14:55

Unlike the rest of the world, I am not a huge chocolate fan, but this has even me swooning.

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Conor @ HoldtheBeef August 19, 2010 at 10:14

If this bowl of deliciousness takes you to warm, moist gooey land, I wonder where you'll end up if you add citrus zest, liqueur, coffee, mint leaves, peppermint essence and rose water? Possibly a sanitarium. A warm, moist one.

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@bellyrumbles August 18, 2010 at 04:06

Ahhh oh spicy, saucy one, that you are Karen. Love the idea of chili and chocolate, always a winner.

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Mary August 17, 2010 at 14:40

Drooooling! YUM! This both sounds and looks fantastic! Great blog; happy I found you!

Mary xo
Delightful Bitefuls

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deb August 17, 2010 at 08:47

I love chocolate self-saucing pudding. Brilliant idea to add the spice! That's going into the 'to cook' pile of recipes!

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penny aka jeroxie August 17, 2010 at 06:54

You are indeed the chocolate guru! bows.

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mlle délicieuse August 17, 2010 at 02:33

Saucy and spicy, Ms Candy, mmmm…!

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john@heneedsfood August 16, 2010 at 22:59

Hand on my heart, this looks sensational! Love the mixture of spices you've used

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Sarah - For the Love of Food August 16, 2010 at 11:06

I love the idea of adding all kinds of lovely spices for a twist on this classic! Thanks for the inspiration.

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katie August 16, 2010 at 06:10

Divine! Gorgeous photos too.

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@EscapedPenguin August 16, 2010 at 05:46

Oh, yum! I just love the gooey puddings – you've had such fabulous desserts lately, you should be called the Queen of Puddings (now there's another recipe idea as well – it could do with an update!)…

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@IronChefShellie August 16, 2010 at 02:40

Oh fantastic idea… early grey and spices! Shall have to try when I'm feeling less like a fatty boomba!

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Kelly August 16, 2010 at 02:12

Oh my gosh! This looks splendid. Yum.

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Matthew Masterchef August 16, 2010 at 00:08

"Saucy and spicy. Two words often used to describe me."

Aren't you lucky! Ha.

Nice recipe, chinese five spice is known to highten the flavour of chocolate. Tony Bilson puts a tiny amount in all his chocolate desserts.

Matt

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Fiona August 15, 2010 at 22:38

Looks like breakfast! :)

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Steph August 15, 2010 at 22:35

ROFL you're so spicy Karen ;) Love the napkin, totally know where you got it from hehe. Nothing beats a good self-saucing pudding in winter, addition of chilli is a bonus!

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joudie's mood food August 15, 2010 at 21:54

Your blog is KILLING me! I love this. Self saucing , spicy and saucy…. OMG! I am so making this as it sounds just like a dish i would LOVE!!!!

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