INGREDIENTS
Chocolate pudding
175 g unsalted butter, softened
165 g (¾ cup firmly packed)
brown sugar
3 eggs, lightly beaten
150 g (1 cup) self-raising flour
35 g (⅓ cup) cocoa powder, sifted
1 tsp baking powder
½ tsp salt flakes
50 g (½ cup) almond meal
80 ml (⅓ cup) milk
1 orange, zested
75 g (¾ cup) good-quality dark
chocolate, finely chopped
Sugar-coated almonds
80 ml (⅓ cup) water
110 g (½ cup) caster sugar
125 g slivered almonds
‘Negroni’ sauce
150 g marmalade
1 orange, juiced
2 tbsp Aperol or Campari liquor
To serve
300 ml cream, whipped
METHOD
Chocolate pudding
- Place the butter and sugar in a bowl of a freestanding mixer with a paddle attachment. Beat until light and fluffy, approximately 5 minutes. Add the eggs, one at a time, until each egg is fully incorporated.
- Sieve the flour, cocoa powder, baking powder and salt into another bowl. Add the almond meal and mix well until combined.
- Add half the flour mixture, half the milk and orange zest; briefly mix on low speed for 20 seconds.
- Add the remaining flour mixture, remaining milk and the chocolate; mix again for 20 seconds.
- Place the mix into a greased 12-hole muffin tray and Steam at 100°C for 18 minutes.
Sugar-coated almonds
- Place the water and sugar into a saucepan and bring to the boil over medium heat, induction setting 5. Add the almonds and continue to boil for 3 minutes.
- Strain the almonds and transfer onto a lined baking tray.
- Bake in the oven on Fan Plus at 160°C on shelf level 2 for 15 minutes, until dry and crisp.
- Allow to cool completely before roughly chopping.
‘Negroni’ orange marmalade sauce
- Place all ingredients into a small saucepan, stir until combined and cook on medium heat, induction setting 5 for 5 minutes, stirring, until reduced slightly.
To serve
- Serve the puddings with the Negroni sauce, whipped cream and sugar-coated almonds.
Hints and tips
- This is a great base recipe for steamed chocolate puddings. Add extra ingredients, such as nuts and dried fruit to the base.
- Use self-raising gluten-free flour instead of the self-raising flour to make this recipe completely gluten free.
- Dariole moulds or small souffle dishes can also be used.
- This recipe for sugar-coated almonds can be used for all other nuts.
- This recipe can also be cooked using Automatic Programmes; Select Desserts / Sticky date pudding.
APPLIANCE / FUNCTION
Miele
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