Sunday, January 17, 2010

Self-Saucing Chocolate Pudding Recipe

Self-Saucing Chocolate Pudding Recipe
Chocolate Pudding
1/2 cup nuts, chopped 1 square unsweetened chocolate2 tbsp butter1 cup sifted flour2 1/2 tsp baking powder3/4 cup sugar1/4 tsp salt1/2 cup milk1 tsp vanilla
Topping 1/4 cup sugar 1/4 cup brown sugar2 tbsp cocoa1 cup cold waterwhipping cream
Self-Saucing Chocolate Pudding MethodIn the top of a double boiler like the Fagor Stainless-Steel 2-Quart Double Boiler with Steamer Insert., heat the chocolate and butter until melted. Stir until smooth then cool.
Sift the flour, measure and resift with the baking powder, sugar and salt. Stir in milk. Add vanilla, then chocolate mixture. Beat until smooth. Stir in nuts. Turn into buttered 8" by 8" pan.
To make the topping, blend sugars with cocoa and sift it over the batter. Pour the cold water evenly over the top. Do not stir. Preheat oven to 350°F and bake for 40 or 50 minutes. Remove to rack and cool till lukewarm. Place in serving dishes and serve this self-saucing chocolate pudding recipe with whipped cream.

Chocolate Shortbread balls

500ml blue ribbon flour
15ml water
200g butter
50ml castor sugar
100g slab dark choc
Extra castor sugar for rolling

cream the butter and sugar and add the water, beat till smooth and creamy. Add flour, mixing well.
cut the choc blocks in half.
divide dough into small pieces, enough to cover choc, flatten slightly, put the choc into a ball and put onto a greased baking tray.
bake in a preheated oven at 180c for 15-20mins. Roll in extra castor sugar.

Friday, January 15, 2010

Chocolate fudge muffins

3/4 c Boiling water

1 c Chocolate chips

1/4 c Butter2 c Flour

1 tb Baking Powder

1/2 ts Salt1/2 c Sugar

1 Egg; Beaten

1/3 c Shortening; Melted

1/2 c Milk

1/2 c Sour Cream

2/3 c Miniature Chocolate Chips

3/4 c Pecans Or Walnuts; Chopped, (Optional)

Preheat your oven to 400 degrees.
Combine your boiling water, chocolate chips and butter, and melt over low heat, stirring constantly. Remove from heat.
Sift the first 4 ingredients together.
Stir in the egg, shortening, milk and sour cream along with your chocolate fixings, just till blended. Fold in the pecans or walnuts (optional). Fill paper-lined or Pam sprayed muffin tins full, sprinkle with the remaining chocolate chips, and bake approximately 20 minutes.