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Peppermint crisp chocolate pudding


cake

Ingredients 16
Servings 6
Time 20 min

Ingredients

  • 250
    ml
    self-raising flour
  • 80
    oz
    sugar
  • 60
    ml
    cocoa powder
  • 2,5
    ml
    salt
  • 60
    ml
    oil
  • 125
    ml
    milk
  • 5
    ml
    vanilla essence
  • 2 eggs
  • 1 bar (49g) Peppermint Crisp chocolate, finely grated
  • 80
    ml
    sugar
  • 60
    ml
    cocoa powder
  • 250
    ml
    boiling water
  • 60
    ml
    canned caramel, beaten
  • 125
    ml
    cream, whisked
  • 1 bar (49g) Peppermint Crisp chocolate, broken into pieces
  • few sprigs of fresh mint
 

Method

20-25 min
 

Preheat the oven to 180°C. Grease a medium ovenproof dish with non-stick spray.

1.

Mix the self-raising flour, sugar, cocoa powder and salt in a mixing bowl and make a well in the middle.

2.

Whisk the oil, milk,vanilla essence and eggs in another bowl then pour into the well in the flour mixture. Mix until a smooth batter forms.

3.

Mix the chocolate into the batter and pour into the prepared ovenproof dish.

4.

Sauce

Mix the ingredients well and pour over the batter in the dish.

5.

Transfer to the oven and bake for 20-25 minutes or until done (the pudding should have risen but still be saucy at the bottom).

6.

To finish

Spread the caramel over the pudding and top with the cream. Sprinkle the chocolate pieces over and garnish with the mint. Serve hot.

 

 

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2019-09-16 13:56
 
 
 
 
 
 
 
 
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