| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 125 |
g |
Margarine |
| 1 |
c |
Castor sugar |
| 2 |
|
Eggs; lightly beaten |
| 1/3 |
c |
Plain flour |
| 2 |
tb |
Cocoa |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Ground hazelnuts |
| 125 |
g |
Butter |
| 3/4 |
c |
Brown sugar |
| 1/4 |
c |
Cream |
| 70 |
g |
Pecan nuts |
|
|
Icing sugar |
|
|
Whipped cream |
|
|
Mixed berries |
|
|
Mint sprigs |
INSTRUCTIONS
CHOCOLATE PUDDINGS
PECAN TOFFEE SAUCE
DECORATION
Chocolate Puddings:
Grease a 12-muffin pan.
Combine the margarine, sugar, eggs, sifted flours, cocoa and milk in a
mixer.
Beat on low until the mixture is combined, then beat on medium until
the mixture is smooth and changed in colour.
Stir in the nuts.
Spoon into the muffin pan.
Bake at 180C for 20 minutes.
Turn onto a cooling rack.
Pecan Toffee Sauce:
Place the butter, sugar, cream and chopped nuts into a saucepan.
Simmer gently for 5 minutes until rich and creamy.
Serve over the chocolate puddings with icing sugar, berries and mint
sprigs.
"Chocolate pudding is always a child- pleaser!!!" - Jude
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