PAgeSTEAMheaderRECIPES.....- DESSERTS
Double Chocolate Pudding with Chocolate Sauce
Serves 4 to 6
Ingredients
4 tablespoons cooking chocolate
2 teaspoons butter
1 egg, well beaten
½cup (120g) caster sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice
½cup (125ml) milk
1 cup (225g) plain flour
1 teaspoon baking powder
½teaspoon baking soda ¼ cup cocoa powder
Sauce
100g dark cooking chocolate 125ml heavy cream
Method
1.In a small saucepan melt chocolate and butter together over very low heat. Set aside to cool.
2.In a bowl, beat together egg, sugar and vanilla for 5 minutes with an electric beater. Add melted chocolate mixture to egg mixture. Stir lemon juice into milk.
3.Sift flour, baking powder, baking soda and cocoa together and fold into chocolate mixture alternatively with milk mixture.
4.Lightly butter a 6 cup pudding bowl or deep ovenproof dish and line bottom with baking paper.
5.Pour mixture into the basin. Grease two sheets of foil and secure over the top of dish to make a lid.
Pressure Cook Setting
6.Place trivet into removable cooking bowl and pour in 3 cups of boiling water. Place ovenproof dish onto trivet. Secure lid on.
7.Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate.
8.Enter 25 minutes TIME, time is displayed on LED.
9.Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to MEDIUM position.
10.Press START/CANCEL button.
11.Once timer is “0” and 5 beeps sound, release PRESSURE.
12.Open lid carefully.
13.Allow pudding to stand for 15 minutes before serving.
14.Pudding should be cooked in the center. Carefully invert pudding onto a plate and serve immediately chocolate sauce.
To make the sauce: In a small saucepan, over very low heat melt chocolate and heavy cream together stirring occasionally.
NOTE
If using a metal pudding bowl the cooking time may vary.
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BPR600XL_IB_B13.indd 57 | 18/01/13 1:03 PM |
