Saturday, 11 November 2017

Brownie Pudding

I'm a sucker for any pudding which contains chocolate. Smooth, rich and gooey, this brownie pudding is perfect for tantalising your taste buds. I found this incredibly easy to make and even easier to eat. This brownie pudding is more gooey that a normal chocolate brownie and would go well with custard, for those crisp winter nights. 

Brownie Pudding

Brownie Pudding

Recipe from The Hummingbird Bakery, Life is Sweet.

Makes 23x32cm (9x13in) tin, to scoop or serve as desired.

For the pudding
245g plain flour
3 1/2 tsp baking powder
3/4 tsp salt
295g caster sugar
30g cocoa powder
250ml evaporated milk
2tsp vanilla extract
50g butter
200g chopped pecans

For the topping
275g soft light brown sugar
60g cocoa powder
750ml hot water (boil then let cool slightly)

Method
Preheat the oven to 175C (350f), Gas mark 4. Grease the tin with butter. To make the pudding, whisk together the flour, baking powder, salt, sugar and cocoa in a bowl.
Using a freestanding electric mixer with a paddle attachment or a hand held electric whisk, beat the evaporated milk, vanilla and melted butter into the dry ingredients until smooth. Fold in the pecans by hand and spread the mixture evenly in the tin.
To make the topping, mix the brown sugar and cocoa together and sprinkle over the mixture in the tin. Pour the hot water over the entire pudding.
Bake for 40-45 minutes before serving.

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