Very simple, very light and impossible to resist ! This is apparently one of the most popular puddings ever served at The Old Vicarage.
RECIPE INGREDIENTS (SERVES 8)
185g self raising flour
1 level tsp baking powder
1 level tsp bicarbonate of soda
2 rounded tbsp cocoa powder (Valrhona from Chocolate Trading Co.)
150g caster sugar
2 extra large eggs, beaten
2 tbsp golden syrup or thick pure maple syrup
200ml sunflower oil
175g extra bitter dark chocolate (Afrique, 85% dark chocolate from Chocolate Trading Co.)
250ml double (48%) cream
250g icing sugar - sifted
Preheat oven to 150C/300F/Gas 2
Grease eight individual 175ml pudding moulds
Sieve all dry ingredients together into a mixing bowl. Make a well in the centre.
Pour beaten eggs into the well with the syrup, milk and oil. Gradually draw dry ingredients in from the sides of the bowl and beat to make a smooth batter.
Pour into prepared moulds and bake in preheated oven for about 25 to 30 minutes, until springy to the touch.
Melt chocolate and cream together in a double boiler.
Gradually beat in the icing sugar until glossy.
To serve, un-mould puddings onto dessert plates and pour fudge sauce over and around the puddings.
Pour hot custard around the edges of the plates and - using the point of a small knife or a wooden skewer - draw custard and fudge together in a ‘swirling movement’.
To “gild the lily” I like to pour a little melted dark chocolate on a sheet of baking parchment and leave it to set. Then cut out little heart shapes using a petits fours cutter. Pop one on the top of each pudding as it goes to the table. The chocolate will melt with the hot fudge but leave a glossy darker heart shape on top of the pudding increasing the “wow”factor.
The Old Vicarage Restaurant