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Chocolate & salted caramel melt in the middle puddings

Chocolate & salted caramel melt in the middle puddings

Chocolate & salted caramel melt in the middle puddings

Published: March 2015 | by Cookshop Newport

These indulgent puddings are a great way to end your Valentine’s meal,
says Hannah Tranter from Hannah’s at the Cookshop Newport.

Using standard 9cm ramekins or small pudding moulds you’ll get 4 puddings. Butter the moulds and dust generously with sifted cocoa powder, pop them in the freezer until you’re ready to use them.

Salted caramel: Put the golden syrup, caster sugar and 4 tbs of water into a heavy based saucepan and heat gently until the sugar dissolves. When the sugar has dissolved, heat the caramel to 160C using a sugar thermometer. Be careful! When the caramel has reached temperature remove from the heat and stir in the cream and salt. Allow to cool slightly then pour the caramel into an ice cube tray and place in the freezer.

Making the puddings: Melt the butter in a small saucepan over a low heat, when its melted add the dark chocolate and take off the heat, set aside and allow the butter to melt the chocolate,  stirring occasionally until cool but still liquid, then add the sifted flour and stir until all the flour is incorporated and the mixture is smooth. Set aside.

Next break the eggs into a large heatproof bowl and pop on top of a saucepan of simmering water, make sure the base of the bowl doesn’t touch the water. Using a hand mixer whisk the eggs and gradually add both the caster and dark brown sugar until pale, light and fluffy (this will take you around 7-8 minutes). Remove the bowl from the heat and fold in the chocolate mixture and a pinch of salt.

Fill the moulds and pop into the fridge for at least 30 minutes. If you’re making ahead of time, leave the filled moulds in the fridge for up to 24 hours. Then preheat your oven to 180C/350F/Gas mark 4.

At this point you need to work quickly, remove the moulds from the fridge and place on a baking tray. Remove your salted caramel from the freezer, scoop out with a teaspoon and push into the centre of the puddings (if you’re not using an ice cube tray you’ll need a good sized teaspoon of caramel in each pudding.) Make sure you cover the caramel with the pudding mixture.

Bake for 12 minutes, or until the sides looked baked but the centre is still a little wobbly. Remove from the oven and then leave to rest for 3 minutes. Carefully run a small palette knife around the edge, turn your puddings out and serve immediately. Serve these with fresh raspberries and mango, with some of the left over caramel.´╗┐


Salted Caramel: • 1 tbsp golden syrup (heat the syrup up to make it a bit easier if you wish) • 65g caster sugar • 80ml double cream • ¼ - ½ tsp rock salt

For the Puddings: • Butter and cocoa powder to grease the moulds • 55g unsalted butter • 100g dark chocolate • 30g plain flour (sifted) • 3 large eggs • 30g caster sugar • Pinch of salt • 35g dark brown suga´╗┐

Cookshop Newport - 01952 825800

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Contact us: Cookshop Newport
Address: 64a High Street, Newport, Shropshire, TF10 7BA
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