I have two types of favourite email. The first is a payment notification and the second is a brief for a recipe that includes the words rich, sticky and boozy. And these Boozy Chocolate Coffee Puddings came from receiving such a brief from the Sunday Times for the 14 June 2015 issue of their Food Weekly Supplement.
It is winter so I wanted to do a baked pudding and I thought a boozy spin on a self saucing pudding would be great for a Father’s Day dessert. They are so easy to make and I have to confess I did not do too much except for replacing a good quantity of the milk with a coffee liqueur. And then amped up the chocolate by adding 50g of roughly chopped 70% dark chocolate to not only give it that extra richness without adding to the sweetness of the pudding but the thought of molten chocolate in a pudding is hard to exist.
These are not the prettiest puddings to come out of the oven and look even worse with the water floating on top when you put them in the oven. Once cooked, they will be too hot to eat so let them stand for about 10 minutes depending on your room temperature to cool down and to allow for the rich sauce to form on the bottom. You could give them a light sprinkle of icing sugar but they are utterly delicious as they are. But saying that vanilla ice cream would be very good too. Or some fresh raspberries to add a bit of tartness to all that richness.
I have to admit I piled all the cold puddings into a dish after shooting and placed them in the fridge. They were so incredibly good eaten cold too.
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- butter for greasing
- 75g plain flour
- a pinch of salt
- 1 ½ tsp baking powder
- 2 tbsp cocoa powder
- 45g caster sugar
- 100ml milk
- 150ml coffee liqueur
- 40g butter, melted
- 1 egg
- 1 tsp vanilla extract
- 50g dark chocolate roughly chopped
- 90 g soft brown sugar
- 1 tbsp cocoa
- 200ml boiling water
- Preheat the oven to 180 degrees C.
- Grease 4 x 250ml capacity ramekins.
- Sift the flour, salt, baking powder and cocoa in a bowl.
- Stir in the caster sugar.
- Whisk the milk, liqueur, butter, egg and vanilla together and mix in with the dry ingredients and beat until smooth.
- Mix in the chocolate and spoon the mixture into the ramekins.
- For the sauce, mix the sugar and cocoa and spoon on top of each pudding.
- Gently pour the boiling water over the pudding and bake for 15 minutes until the tops are firm.
- Remove from the oven and let the puddings stand for about 5 minutes to cool for a bit as it will be very hot and for the sauce to settle on the bottom.
- Sprinkle with icing sugar and serve with ice cream, cream or coffee liqueur if desired.
*This recipe was first published in Sunday Times Food Weekly*