Lovely Winter recipe for rich baked Chocolate and Coconut Puddings
1 cup flour
1 1/2 tsp baking powder
200ml castor sugar
pinch of salt
1/2 cup desiccated coconut
1 large egg
1 tsp vanilla extract
100g dark chocolate, chopped into small chunks
For the sauce:
1 cup treacle sugar
50ml cocoa powder
250ml boiling water
Preheat your oven to 170°C. Grease 6 x 250ml ramekins and pop them on a baking tray.
Sift the flour, baking powder, castor sugar, salt and cocoa powder into a bowl. Stir in the coconut.
Melt the butter and add to the dry ingredients with the egg, milk and vanilla extract. Mix until just combined, then stir in the chocolate chunks.
Divide the batter between the 6 ramekins. Make the sauce by combining the treacle sugar, cocoa and boiling water and whisking until smooth. Carefully pour some sauce into each ramekin (it will sit on top of the batter).
Place the baking tray in the oven and bake for 30 minutes, or until the cake is cooked through. When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom! Serve warm with cream or ice cream.
Cook’s notes: this pudding can be baked in one large dish rather than individual ramekins, you may just need to adjust the baking time. You could also replace the coconut with ground nuts. Enjoy as is, or serve with vanilla bean ice cream or some fresh cream.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate