Melting Chocolate Puddings
This, I suspect, could be the chocolate recipe for the beginning of the 21st century – very light, very chocolatey individual baked puddings that have a melted fudge-chocolate sauce inside that oozes out as you put your spoon in. My thanks to Galton Blackiston and everyone at Morston Hall Hotel in Norfolk for giving me their recipe.
|Oven temperatures and Conversions|
|Click here for information|
You will also need 8 mini pudding basins, each with a capacity of 6 fl oz (175 ml), generously brushed with melted butter.
This recipe is taken from How to Cook Book Two and The Delia Collection: Chocolate
First of all place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
Then, keeping the heat at its lowest, allow the chocolate and butter to melt slowly; it should take 6-7 minutes. Then remove it from the heat and give it a good stir until it's smooth and glossy.
While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl, place it on a tea towel to steady it, then whisk on a high speed with an electric hand whisk until the mixture has doubled in volume – this will take between 5 and 10 minutes, depending on the power of your whisk.
What you need to end up with is a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
Now you need to pour the melted chocolate mixture around the edge of the bowl (it's easier to fold it in from the edges) and then sift the flour over the mixture. Using a large metal spoon, carefully but thoroughly fold everything together. Patience is needed here; don't be tempted to hurry it, as careful folding and cutting movements are needed, and this will take 3-4 minutes.
Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray. If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
When you're ready to bake the puddings, pre-heat the oven to gas mark 6, 400°F (200°C).
Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates. If you're cooking these puddings from frozen, give them about 15 minutes' cooking time and allow them to stand for 2 minutes before turning out.
Serve absolutely immediately, with some chilled cream to pour over.
As the puddings cool, the melted chocolate inside continues to set, so they can, if you like, be served cold instead as a fudgey-centred chocolate cake with whipped cream.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
So easy and loved by everyone who eats it: isn't it time to revisit this classic French dessert?
These lovely, light, airy choux buns are filled and topped with a squidgy chocolate mousse mixture and coated with chocolate icing and chopped nuts.
Light and lovely, these beautiful little souffles have the added attraction of being less likely to collapse than a standard version. Hand round chocolate sauce and cream for even more luxury (not to mention calories!)
So simple: make a custard, add melted chocolate and gelatine. The result – absolute perfection, a good texture, the right amount of wobble and a lovely frothy coffee sauce to pour over.
Everyone loves profiteroles, so give these a whirl next time you're entertaining.
Although risotto is usually savoury, think rice pudding and you'll get the point of this lovely, unusual chocolate dessert.
Although this sublime chocolate dessert includes home-made (and very easy!) vanilla ice cream, if time is short you could always cheat and use a good bought one, then just add the hot chocolate sauce and toppings. Easy!
A friend challenged Delia to come up with a chocolate cake that was low in fat: this is the luscious result, to make chocolate fans rejoice!
Delia describes this classic chocolate recipe as 'not only one of the best desserts I've tried but also one of the easiest', so if you're looking for an indulgent dessert to impress, that can even be made ahead and frozen, this is it!
This gorgeous pudding features the easiest and best chocolate sauce Delia has ever tired: well worth making for a weekend treat!
This is an unashamedly fun recipe, great for special parties and at Christmas, or to serve instead of chocolates or mints at the end of a meal. But although it's fun, the choc ices are seriously good to eat...
Most Popular recipes
26 Apr 2015 06:29
25 Apr 2015 14:57
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
Oil and fats for roasting...
26 Apr 2015 06:06
01 Mar 2015 15:04
26 Apr 2015 06:49
The new gardening year begins again
18 Apr 2015 00:11