{"id":46024,"date":"2024-03-24T06:34:45","date_gmt":"2024-03-24T06:34:45","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=46024"},"modified":"2024-10-21T16:33:14","modified_gmt":"2024-10-21T15:33:14","slug":"black-garlic-chocolate-pudding","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-chocolate-pudding\/","title":{"rendered":"Black Garlic Chocolate Pudding"},"content":{"rendered":"\t\t

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Black Garlic Self Saucing Chocolate Pudding<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A \u2018self saucing\u2019 chocolate pudding with a sweet molasses hit from Black Garlic Paste.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>15 mins + overnight refrigeration\u00a0| Cook: <\/b>45 mins | Serves:<\/b> 6 | V<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
Butter for greasing<\/li>
125g plain flour<\/li>
60g caster sugar<\/li>
2 tsp baking powder<\/li>
2 tsp cocoa powder<\/li>
Pinch of salt<\/li>
120ml whole milk<\/li>
40g melted butter<\/li>
1 large egg \u2013 beaten<\/li>
1 tsp vanilla extract<\/li>
2 tbsp Black Garlic Paste<\/b><\/li>
50g walnuts \u2013 chopped<\/li><\/ul><\/div>
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F<\/strong>or the Topping<\/b><\/div>
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180g light brown sugar<\/span><\/li>
2 tbsp cocoa powder<\/li>
250ml boiling water\u00a0<\/li><\/ul><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Grease a 1 litre baking dish with butter.<\/li>
Dry ingredients – sift the flour, baking powder, cocoa and a pinch of salt into a mixing bowl. Add the sugar and stir to combine.\u00a0<\/li>
Wet ingredients – whisk the milk, Black Garlic Paste, melted butter, vanilla extract and the egg together in a jug.<\/li>
Combine the dry ingredients and the wet ingredients together. Add the chopped walnuts. Pour the mixture into the greased baking dish.\u00a0\u00a0<\/li>
Cover with clingfilm and place in the refrigerator overnight.<\/li>
When ready to cook preheat the oven to 180C\/160Cfan\/Gas4.<\/li>
Remove the clingfilm from the baking dish. Sprinkle the sugar and cocoa topping over the pudding and slowly and carefully pour 250ml boiling water over the batter.<\/li>
Put the dish in the oven to bake for 45 minutes until the pudding is springy to the touch.\u00a0<\/b><\/li><\/ul>
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To Serve:\u00a0<\/b>serve straight away into serving bowls. As you scoop spoonfuls of pudding you will find hot chocolate sauce underneath. Drizzle a little chocolate sauce over the pudding. Serve with cream or BGK\u2019s Black Garlic Honey Ice Cream<\/u><\/b><\/a><\/span>.<\/u><\/b><\/p>
Top Tip: <\/b>don\u2019t leave the pudding too long as the chocolate sauce will disappear.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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