This is a pre Thermomix recipe, if you can remember back that far? I know I barely can. It has been a while now. I know Chocolate Self Saucing pudding is a winter dessert, but it is winter somewhere right now, so all of my northern hemisphere readers, please enjoy, If you are nice and hot in the south, by all means, add it to your menu builder (or join the IC so you can do just that!) There has never been a better time.
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Pudding
- 30 Grams Butter BUY
- 1/2 Cup Raw Caster Sugar BUY
- 1/2 Teaspoon Vanilla Bean Paste BUY
- 1 eggs
- 1 Cup Bakers or Strong Flour BUY
- 2 Tablespoons Cocoa Powder BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 1/2 Cup milk
-
The Sauce
- 1/4 Cup raw sugar
- 2 Tablespoons Cocoa Powder BUY
- 3/4 Cups hot water
Do
- 1
Cream butter with sugar and vanilla. (Thermomix 2 min/Butterfly/speed 3.)
- 2
Add egg and beat until creamy. (Thermomix, remove Butterfly. 1 min/speed 6.)
- 3
Fold in sifted flour cocoa and salt alternately with the milk. (Thermomix 12 sec/Interval/dough setting and finish with a spatula.)
- 4
Pour into greased coffee cups, or one large baking dish. Do not fill up too much as they rise a lot.
- 5
To make sauce mix sugar and cocoa together and sprinkle liberally over the top of each pudding then pour hot water over the top.
- 6
Process in steam oven for 20 to 25 minutes. (Thermomix. Fill bowl to 500g mark and place puddings into the Varoma dish and tray. Steam 30 min/Varoma/speed 3.)
More
Serve with whipped cream and icecream.
