Out & About March 2017

RECIPE

SMALL CHOCOLATE PUDDINGS These little puddings have the secret ingredient of a Belgian Truffle so you are guaranteed a yummy moist centre. They are much easier to make than the fondant chocolate puddings you get in restaurants.

Serves 6 Butter and flour for preparing the pudding moulds 200g dark chocolate, broken into pieces 100g caster sugar 120g butter, cut into cubes 100g ground almonds 4 egg yolks 4 egg whites 6 Belgian truffles n Grease six small pudding moulds and dust each one with a little flour. This will ensure that the puddings do not stick to the moulds. Preheat the oven to 180°C / Gas 4. n Bring a pan of water to simmering point. Put the chocolate, sugar and butter in a glass bowl and place it over, but not touching the water. Let the ingredients melt together, stirring them only occasionally. n Remove the bowl from the heat and stir in the almonds, then the egg yolks. Whisk the egg whites in a separate clean bowl until they form stiff peaks, then, using a metal spoon, fold them into the chocolate mixture.

n Spoon a tablespoon of the mixture into each mould and place a truffle on top. Spoon the rest of the pudding mixture into the moulds, dividing it evenly between them. Place the moulds on a baking sheet and bake in the oven for 20 minutes until the tops of the puddings are slightly convex and feel firm to the touch. n Using a tea towel, take a mould and run a knife around the pudding to loosen it. Invert the mould on to a dessert place so that the pudding comes free. Release the rest of the puddings in the same way and serve with cream.

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Whats for Dinner? Second helpings

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