Chocolate ginger puddings

[highlyeccentric]

I just made a batch of these tonight, and they're as delicious as they were the first time - thought I'd share.


This recipe is: vegetarian, nut free
This recipe requires: use of beaters, a fair bit of time faffing about mixing and spooning into pudding basins/cups, and lifting things in and out of the oven

Ingredients:

250g softened butter
1 1/4 cups castor sug
3 tsp ginger (grated or powder)
2 eggs
1 cup plain flour
1/2 cup cocoa
1/3 cup milk

Sauce:
200g dark cooking chocolate
1 cup thickened cream
1 tbsp brown sugar

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Note: measurements are in Australian cups (250ml) and tablespoons (20ml)

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* Beat butter, sugar and ginger in a bowl until pale and creamy. Add the eggs one-at-a-time, beating until well combined. Fold in flour, cocoa powder and millk.
* Spoon the mixture into six 250ml pudding moulds, and smooth the tops
* Bake 35 min on 180 degrees, or until a skewer into the centre comes out clean.
* Set aside for 10 min to cool; turn upside down onto serving plates.

Sauce:
Combine chocolate, cream and sugar in a saucepan over medium heat. Cook, stirring slowly, for 5 min or until the mixture is smooth.

Note: as shown in my icon, I dealt with my lack of pudding moulds by baking in teacups. If baking in teacups, make sure your teacups are oven-safe (if it doesn't say, which mine didn't, I worked on the principle that microwave-safe and dishwasher-safe was probably oven-safe). Place the teacups in a deep dish - the sort of thing in which you'd make lasagna - and fill up to halfway up the teacup sides with hot water. Teacups seem to take longer to cook than the recipe asked for (around 45 min in my oven) Then serve in the teacup.

Comments

[highlyeccentric]

I can't remember where I got the idea of teacups from - possibly another recipe in the same book? It works out beautifully, though, because I have no pudding basins but many teacups. Actually, pudding is the ONLY thing I use my teacups for.

Chocolate/Ginger= OTP. Trufax.