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Recipes - Desserts continued
7. Once cooking has completed and the
pressure is released, allow puddings to
cool for 5 minutes before removing from
ramekins. Repeat process with remaining
puddings. Serve hot or cold.
TIP: This pudding is great when served with
ice-cream, chocolate sauce or raspberry
coulis.
Double Chocolate Centred Puddings
Serves: 8
Menu: Pressure Cooker
150g butter, room temperature
²⁄
³
cup brown sugar
1 teaspoon vanilla extract
100g good quality dark chocolate, melted
2 eggs, lightly whisked
¾ cup self-raising flour
¼ cup plain flour
¼ cup cocoa powder
¹⁄
³
cup milk
100g good quality dark chocolate, extra,
chopped
1. Grease 8 small (½ cup capacity) ramekin
dishes.
2. Using a mix master, cream together the
butter, sugar and vanilla until pale and
creamy.
3. Add one egg. Mix to combine. Pour in
melted chocolate and beat well. Add
remaining egg, beat well.
4. Sift together the flours and cocoa into a
bowl. On low speed, slowly add flour mix
and milk to the creamed mixture until just
combined.
5. Fill ramekin dishes 1/3 full, place a piece
of dark chocolate onto mix then place
more pudding mixture on top of chocolate.
Repeat with all ramekins.
6. Cover the top of each ramekin with foil
ensuring no water can get into puddings.
7. Pour 2 cups of water into pressure cooker.
Place ramekins on the rack. Turn POWER
ON, select the PRESSURE HIGH option
on the MENU, press TIME and select 25
minutes cooking time, press START.
8. When cooking time is complete, release
the pressure valve, remove lid and take out
puddings.
9. Serve puddings with raspberry coulis and
cream.
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