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continued
R19
Chocolate malt
self-saucing pudding
1
1
⁄
2
cups self-raising flour
1
1
⁄
2
cups plain flour
1
1
⁄
2
teaspoons baking flour
1
⁄
3
cup cocoa powder
1
⁄
3
cup malted milk powder
1
1
⁄
2
cups caster sugar
1
1
⁄
2
cups milk
3 x 60g eggs, lightly beaten
Sauce
150g dark chocolate, melte
3 cups hot water
2 tablespoons butter
1
1
⁄
2
cups brown sugar, firmly packed
1
⁄
3
cup cocoa powder
1
⁄
4
cup cornflour
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving
1. Sift self-raising flour, plain flour, baking powder,
cocoa and malted milk powder into a large mixing
bowl. Stir in sugar. Combine milk and eggs. Stir
into the flour mixture. Mix well. Pour batter into
the lightly greased heatproof pudding bowl. Ensure
the heatproof bowl is a suitable shape and type to
fit the removable crockery bowl. Set aside.
2. Stir chocolate, water and butter in a saucepan over
a low heat until chocolate and butter melt.
3. Combine brown sugar, cocoa powder and cornflour
in a mixing bowl. Pour in hot chocolate mixture.
Mix well. Spoon chocolate sauce over batter in the
heatproof pudding bowl. Cover with aluminium foil
and secure with kitchen string.
4. Place 1-2 cups water in the removable crockery
bowl. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
5. Spoon pudding onto serving plates, drizzle with
Chocolate Sauce and cream, dust with extra malted
milk powder.
Serve hot.
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
Note
8
Desserts
R18
Lemon and lime
delicious pudding
180g butter
1
1
⁄
2
cups caster sugar
2
⁄
3
cup self-raising flour, sifted
1
1
⁄
2
tablespoons grated lemon rind
1
1
⁄
2
tablespoons grated lime rind
1
⁄
4
cup lemon juice
1
⁄
4
cup lime Juice
4 x 60g egg yolks
1
1
⁄
2
cups milk
4 x 60g egg whites
Sifted icing sugar, for serving
Thickened cream, for serving
1. Cream butter and sugar in a mixing bowl until
light and fluffy. Fold in flour, lemon rind, lime rind,
lemon juice and lime juice.
2. Combine egg yolks and milk, whisk into butter
mixture. Beat egg whites until stiff peaks form,
fold into batter.
3. Pour batter into lightly-greased pudding bowl.
Ensure the pudding bowl is a suitable size and
type to fit the removable crockery bowl. Cover
with aluminium foil and secure with kitchen string.
4. Place 1-2 cups water into the removable crockery
bowl. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
5. Spoon pudding onto serving plates, dust with icing
sugar and a swirl of cream.
Pudding can be served hot or cold.
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
Note
Individual christmas puddings
100g butter, softened
1
⁄
2
cup brown sugar
1 tablespoon golden syrup
2 x 60g eggs
1
1
⁄
2
cups (375g) self-raising flour, sifted
1 teaspoon cinnamon
1/3 cup milk
1/3 cup brandy
1
⁄
2
cup (100g) mixed dried fruit
1
⁄
2
cup (100g) finely chopped dates
1. Cream butter, sugar and golden syrup, beat in
eggs one at a time. Fold in flour, cinnamon,
milk, sherry and fruits.
2. Spoon mixture into 6 x 1-cup well-greased and
base-lined heat-proof containers, allowing 1cm
from the top for rising. Cover each container with
1 round of greaseproof paper and 2 rounds of foil
cut sufficiently wide to overlap the container.
Secure the paper and foil around the container
using kitchen string.
3. Place suitable sized trivet in removable crockery
bowl and place prepared containers onto trivet.
Carefully pour in sufficient water to come half
way up the sides of the pudding containers.
4. Cover with lid and cook on Low 4-6 hours or High
2-3 hours. Maintain water level by adding boiling
water if required.
5. At end of cooking, carefully remove each pudding
container, wipe dry and remove string, paper
and foil.
6. Turn out puddings by inverting onto individual
serving plates, serve hot with brandy custard
and fresh dates.
68