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Saturday, 17 January 2015

Chocolate Brownie Pudding


Second post of the year and actually something I made way back in December but just didn't have the time to write about.  It is made using an electric stand mixer but a handheld would work just fine, I don't think I would try it without mechanical help due to the amount of whisking required.

This chocolate pudding is really easy to make and does not actually require you to buy any chocolate.  Instead it uses cocoa powder to make a rich molten pudding that is perfect with ice cream.  Baked in a water bath the end product has a cooked crust which hides a soft centre.  

This recipe is taken from an Ina Garten cookbook (Back to Basics) and it is something I have made a number of times due to the absence of ingredients that normally require a trip to the shops because they are not the sort of thing you have in all the time.  It may take an hour to bake but its pretty quick to throw together.  It is also very nice cold and turns in to more of a sticky brownie.




Chocolate Brownie Pudding
by Ina Garten, serves 6

225g unsalted butter
4 large eggs
350g granulated sugar
100g cocoa powder
65g plain flour
1tsp vanilla extract

Optional: 2 tbsp Cherry or Framboise (raspberry) brandy


Preheat oven to 160C.  Grease  a large oval baking dish.  Melt the butter and set aside to cool.

 

In an electric mixer, fitted with the paddle, add the eggs and sugar.  Mix until pale and thick, about 5 minutes.

 

In a bowl sift in the flour and cocoa powder.


 

When the egg mixture is thick, with the mixer running, add in the vanilla extract and if using the brandy.  Beat together.


With the mixer on low add in the flour mixture and beat together.  Then pour in the butter and mix until just combined, don't over do it.

 
Pour into the dish and place in a large, high sided, dish and fill with hot water.  Add enough to come halfway up the side of the dish.

 
Bake for 1 hour.  Enjoy!