Make Nigella Lawson’s scrumptious chocolate pudding
While Nigella Lawson has faith that her version of Christmas pudding could convert anybody, she conceded: “There’s no point nagging or, indeed, fighting against real, die-hard antipathies.”
To make her more-ish chocolate pudding, preparation is key, as Nigella recommends weighing all the pudding ingredients the day before you want to serve to family and friends.
The chocolate sauce can even be made weeks, even months ahead of time, as it can be frozen for up to three months.
Nigella said: “You will need a 1.7 litre (three-pint) heatproof plastic pudding basin with lid.”
Other equipment required for the recipe included a food processor and a saucepan.
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For the pudding:
- 17g plain flour
- One teaspoon vanilla extract
- 40g cocoa powder
- 175g caster sugar
- 175gs soft butter
- 60 millilitres plain yoghurt
- Three large eggs
- Two teaspoons baking powder
- Half a teaspoon bicarbonate of soda
For the sauce:
- 125g milk chocolate (chopped)
- 125g dark chocolate (chopped)
- 250 millilitres double cream
- 75g golden syrup
- Four teaspoons vanilla extract
- Butter your heatproof plastic pudding basin, remembering to grease the lid, too. Make sure you have adequate boiling water in a pan (or a conventional steamer) on the hob to steam the chocolate pud.
- Put the flour and cocoa powder into a processor and blitz to get rid of any lumps.
- Add all the remaining pudding ingredients to the processor and blitz, for longer this time, to mix. Take the lid off, scrape it down, then put the lid back on for three more long pulses.
- Scrape the chocolate batter into the prepared basin, smooth it down (the batter will come only halfway up the basin) and put on the lid.
- Wrap the basin tightly in foil, so no water could possibly get in, and steam in the boiling water in the pan or steamer for one-and-a-half hours.
- The chocolate pudding will have risen by about 4cm, and one-and-a-half inches below the lid.
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It won’t harm the pudding to leave it on while you’re quickly making the chocolate sauce.
To make the sauce:
- Put all the sauce ingredients into a saucepan and place over a gentle heat to melt, stirring every now and again.
- Then whisk, off the heat, at the very end, to combine smoothly.
Back to the pudding:
- When the pudding is ready, remove it carefully from the pan or steamer, then unwrap from its foil casing, unclick and remove the lid.
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2. Put a plate, or a stand, with a slight lip, on top, flip both upside down, so plate and pudding are the right way up, and wiggle off the basin.
3. Pour some hot sauce over the pudding, so that it just covers the top and falls in glossy, licking drips down the side, and pour the rest of the sauce into a jug or bowl to be served with a spoon.
One fan of the recipe, Wildflowers, wrote on a forum: “I just made this today and it was a delight! Multiple helpings were had.”
Mumblebumble67 added: “I make this every year instead of Christmas pudding. I like the easy recipe, which always turns out well and is delicious, especially with vanilla ice cream.”
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