Hyderabad: The idea of a chocolate pudding, warm and gooey, is enough to tempt anyone. And perhaps that’s why there is a day dedicated to it.
We’re talking about the Chocolate Pudding Day, which happens to fall on June 26.
To celebrate, we bring you three recipes that are perfect for the occasion and every other day of the year.
Soft- hearted chocolate pudding
Ingredients
500 gm butter
500 gm dark chocolate
500 gm sugar
2 eggs
220 gm flour
50 gm cocoa powder
Method:
Melt the butter and chocolate over a double boiler. Whisk the sugar and eggs until frothy.
Add the melted chocolate and butter mix to the whisked eggs and sugar, then, fold in the flour taking care not to over mix it.
Grease a mould with butter and dust it with cocoa powder.
Then, pour the mixture into the greased mould. Bake at 180ºC for 12 minutes. De-mould and serve.
Steamed Chocolate and Berry Pudding
Ingredients
115 gm brown sugar
115 gm butter, 2 eggs, 1 apple
5 gm cinnamon powder
75 gm frozen berries
75 gm flour
2.5 gm baking powder
30 gm cocoa powder
For chocolate syrup
115 gm chocolate
30 ml honey,
15 ml melted butter
½ tsp vanilla essence
Method:
Prepare a steamer or fill half a saucepan with water and bring it to boil. Grease individual pudding molds and coat it with sugar. Peel and dice the apple, then add the berries, cinnamon powder and mix well, set aside. Whisk together the sugar and butter, later add the eggs and whisk the mixture further. To this mixture, add flour, baking powder and cocoa powder and mix well. Add in the apples and berry mix to this mixture. Pour into moulds and cover with a silver foil, and steam the mixture for 45 minutes or till cooked. Make a syrup with chocolate, honey, butter and vanilla in a small pan, heating it gently until melted and smooth. De-mould the pudding and serve with chocolate syrup.
Chocolate Coffee Self-Saucing Pudding
Ingredients
½ cup of all-purpose flour
1 tsp of baking powder
1 tsp of cocoa powder
1 pinch of salt
¼ cup of packed brown sugar
1 tbsp of butter, melted
¼ cup of milk
1 tbsp of flax seed meal mixed with 3 tbsp water (or ½ an egg)
A fistful of any nuts of choice — walnuts, hazelnuts, cashews, etc.
For the topping:
¼ cup brown sugar
1.5 tbsp cocoa powder
½ cup black coffee (1 tsp instant coffee mixed with ½ cup water)
Method:
Pre-heat oven to 180ºC. Mix the flax seed meal with the water and set aside until it becomes gooey and thick. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture. Fold gently until no traces of any ingredient can be seen. Divide the batter into two greased ramekins. Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture. Bake for about 20-25 minutes until the top becomes bubbly and turns dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked, i.e. no traces of the raw batter should be seen. Serve the chocolate self-saucing pudding with vanilla ice cream or sweetened whipped cream.
