Get a FREE market appraisal | Contact us

Perfect chocolate pudding

February 20, 2020 Kate Porter

Madeleines Kitchen in Petersfield hosted such a successful Valentines Dinner on last week that they are putting on another special event. This time they are celebrating 5 years of business by hosting 2 special suppers on March 15th and March 16th at Madeleine’s Deli, 18a Lavant Street, Petersfield
Details of Menu @ £40.00 per head to follow but will involve Italian Food, Wine, Cheese & Chocolate.
All recipes used by Madeleines kitchen are secret to them but at the mention of chocolate we thought we would share this chocolate pudding recipe from BBC GoodFood. It is the perfect balance of richness and textures. It’s easy, yet impressive and you can even make it ahead.
For the puddings
60g butter, plus extra for the ramekins
2 tbsp cocoa powder
100g 70% dark chocolate
2 eggs
100g caster sugar
½ tsp malt powder (we used Ovaltine)
For the cream
100ml double cream
2 tbsp muscovado sugar
1 tbsp malt powder
To serve
9 Maltesers, crushed into large chunks
3 glacé cherries, cut in half
1 tbsp chopped salted pistachios
Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.