Steph Blackwell's recipe gives a rich, moist chocolate sponge studded with melty chocolate chunks, which becomes enrobed in a velvety chocolate sauce; paired with ice cream, it’s simply heavenly.
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Ingredients
45g plain flour
½ tsp baking powder
25g cocoa powder
45g light brown soft sugar
¼ tsp sea salt flakes
40g unsalted butter
1 tsp instant coffee
20g (approx 25ml) vegetable oil
35g soured cream
¼ tsp vanilla extract
1 British Blacktail Free Range Medium Egg
40g Belgian 32% milk chocolate, chopped into small chunks
2 scoops vanilla ice cream, to serve
Method
Sift the flour, baking powder and cocoa
powder into a medium bowl. Add the sugars
and salt, then use a balloon whisk to combine.
Melt the butter in a few short bursts in
the microwave. Dissolve the coffee in 25ml
just-boiled water. Measure 1 tbsp of the hot
coffee into the butter, add the oil, soured
cream, vanilla and egg, then lightly whisk to
combine. If it looks a little split, don’t panic.
Add the wet ingredients to the dry ones
and use a balloon whisk to mix to a thick,
smooth batter. Divide the batter between
2 x 300-350ml microwaveable mugs, add
½ the chopped chocolate to each one and
briefly stir to incorporate into each portion
of batter.
Place 1 pudding in the microwave at 800w
for 1 minute to 1 minute 10 seconds, or until
risen and puffed up, but a little gooey and
molten around the edges. Remove from the
microwave and wait 1 minute before serving
with the ice cream (see tips). Repeat with the
second pudding.
Cook’s tip
Remove all the lumps from the sugars. This isn’t always necessary, but here you want to make sure the batter is completely lump-free before combining into the batter. You can serve in the mug, topped with ice cream, or for a plated dessert, wait 1 minute after cooking as directed, then run a knife around the outside of the cake and plop out onto a plate. Use a spatula to scoop out the residual sauce, then serve with a dollop of ice cream on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,672kJ/ 880kcals
Fat
52g
Saturated Fat
27g
Carbohydrates
87g
Sugars
70g
Fibre
5.2g
Protein
13g
Salt
1.8g
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