Gregg Wallace's Chocolate Puddle Pudding
Gregg Wallace just loves Divine. He says Divine is “my one indulgence”. Try his chocolate puddle pudding which oozes molten chocolate. Gregg says - Is this clever or what? You mix it all together, stick it in the oven and when it comes out it’s got a light crusted sponge on top and a hot sticky chocolate sauce underneath. Quite brilliant.
Preparation time 20 minutes
Cooking time about 40 minutes
Serves 5–6
Ingredients
250 g (8 oz)
Divine Dark Chocolate, broken into pieces
300 ml (½ pint) milk
2 tablespoons brandy (optional)
50 g (2 oz) unsalted butter, softened
150 g (5 oz) caster sugar
2 eggs, separated
25 g (1 oz) self-raising flour
25 g (1 oz)
Divine Cocoa Powder, plus extra for dusting
Whipped cream, to serve
MethodPut the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.
Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.
Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
Turn the mixture into a 1.5 litre (2½ pint) pie dish or 8cmx8cm ramekins and place in a roasting tin. Pour boiling water to a depth of 2.5 cm (1 inch) into the tin. Bake in a preheated oven, 180°C (350°F), Gas Mark 4 - for about 35 minutes in a pie dish and about 20mins in ramekins - until a crust has formed.
Dust generously with cocoa powder and serve hot with whipped cream.
Photo Credit - Hilary Moore for Divine ChocolateRecipe from Gregg’s Favourite Puddings by Gregg Wallace, published by Octopus Publishing