Chocolate & Hazelnut Self-saucing pudding

Assalamualaikum...


Baru-baru ini ada adik-adik yang datang melawat Harraz dan Zaki. Maklum la tengah cuti semester sekarang. Mereka ialah Suebah, Ika, Jan dan Mekka (tidak hadir bersebab) :). Alhamdulillah sempat menjamu mereka puding coklat. Saya dah lama tak buat puding ini. Sebelum ini saya menggunakan resepi lain. Kali ini saya mencuba resepi majalah Australian Good Food keluaran July. Cuma saya menggunakan almond meal instead of hazelnut meal kerana tiada stok.

Antara majalah yang suka dibeli

Gambar ihsan raya. Dari kiri : Ika, Jan, Ebah, Mekka (semua orang Ganu)

Serves : 6 Prep : 15 mins Cook : 30 mins Super Easy

2/3 cup (160ml) milk

80gm unsalted butter, melted

1 egg, lightly beaten

1 cup (150gm) self-raising flour

2/3 cup (70gm) hazelnut meal

1/2 cup (110gm) raw caster sugar

1/3 cup (35gm) cocoa, plus 1/4 (25gm) extra

2/3 cup (150gm) firmly packed brown sugar

2 cups (500ml) boiling water

icing sugar, to dust

pouring cream, to serve

1. Preheat oven to 180C or 160C fan. Grease a 25cm (top measurement, 22cm base measurement) round fluted 6-cup ovenproof dish. Place on a baking tray.

2. Whisk together milk, butter and egg in a large jug. Combine flour, hazelnut meal, raw caster sugar and cocoa in a large bowl. Stir milk mixture into flour mixture until combined. Spoon into prepared dish, smoothing top with spatula. Combine brown sugar and cocoa. Sprinkle evenly over pudding.

3. Gradually pour boiling water over pudding. Bake for 30-35 mins, until pudding springs back when lightly touched. Remove from oven. Stand for 2-3 mins before serving. Dust with icing sugar and serve immediately with cream.

P/S : Boleh letak tray di bawah kerana ada risiko chocolate sauce untuk tumpah sewaktu membakar.

        Anda boleh satukan boiling water dan extra cocoa powder.

Tip : Self-saucing puddings need to be served immediately, as the pudding soaks up the sauce on standing.

Tak sabar nak makan

Makan dengan cream 

Tak cukup sepotong