Saturday, November 13, 2010

Chocolate Hazelnut Self-Saucing Pudding

Last night was the Junior Masterchef Cook-Along where the instructions on how to make the self-saucing pudding, cream chantille and candied orange were given on the TV, and those of us at home cooked at the same time as the Junior Masterchef finalists.  It was kinda fun!  The worst thing was having to have all the ingredients ready beforehand in little containers which meant I had a tonne of washing up to do afterwards!  Normally I just bung things things in the mixing bowl as I go along.
Despite that, the outcome was awesome, very, very rich though.

Chocolate Hazelnut Self-Saucing Pudding with Cream Chantille & Candied Orange


  • *** PUDDING ***
    • 1 cup SR Flour
    • cup hazelnuts, roasted, peeled & roughly chopped
    • 1 ½ tablespoons cocoa powder
    • ¼ cup brown sugar, firmly packed
    • 60 grams dark eating chocolate, roughly chopped
    • 140 ml full cream milk
    • 1 egg, lightly beaten
    • 50 grams unsalted butter, melted and cooled
    • icing sugar, to serve
  • *** SAUCE ***
    • ¼ cup brown sugar, firmly packed
    • 2 tablespoons cocoa powder, sifted
    • 100 ml warm water
    • 1 orange, zest of
    • ¼ cup caster sugar
    • 50 ml orange juice, strained
    • 400 ml thickened cream, whipped
    • 1 tablespoon icing sugar
    • 1 teaspoon vanilla paste


1. *** PUDDING ***: Preheat oven to 190C. Place flour, hazelnuts, cocoa, sugar, and chocolate in a large mixing bowl. Stir to combine. Add milk, egg and butter and mix well to form a batter. Divide mixture between 6 greased 200ml ramekins.
2. *** SAUCE ***: Dissolve the cocoa and sugar in the warm water. Gently pour the sauce over the top of the puddings. Place the ramekins on a tray and into the oven for 12-14 minutes.
3. *** CANDIED ORANGE ZEST ***: Place the zest, sugar and juice into a small saucepan. Bring to a boil the reduce the heat and simmer until the mixture has reduced slightly and become a syrup.
4. *** CREAM CHANTILLY ***: Place the cream in a mixing bowl with the sugar and vanilla. Whip to soft peaks.
5. Place a ramekin on a serving place with a quenelle of cream which is topped with some orange zest and syrup.

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