When I was little my Mum used to make me these chocolate pudding pots whenever I wanted something sweet and we didn’t have a dessert already made. She used to make them because they are so quick to make and she normally always had the ingredients on hand.
So now when ever I want a quick chocolatey dessert this is my go to recipe.
I’ve tweaked this recipe because that’s what I love doing. I like to satisfy as many of my taste buds as possible because this is what makes desserts and food taste phenomenal. I wanted the topping to be a little bitter and I achieved this with the addition of cocoa powder sprinkled on top but I also sprinkle over some demerara sugar for a caramelly flavour to balance the sweetness of the cake and the bitterness of the cocoa.
Then one day to my surprise my laziness made this dessert even better. When I was making these puddings I poured my cocoa powder into my bowl with my demerara sugar but I didn’t bother sieving my cocoa powder or stirring it in well, just because I couldn’t be bothered ha ha I just sprinkle it over my batter and put my puddings into the oven.
When they came out of the oven they had a beautiful cracked texture, sort of like dried soil and pebbles. Well me being me I went straight in and picked up one of the pebbles and bit half off…..
It was so delicious!
A cross between a crunchie chocolate bar, you know the honeycomb one covered in chocolate, and caramel but with the texture of Maltesers.
All I can say it was and is amazing!
You have to try this recipe just for the amazing topping if nothing else. But the actual pudding is just as tasty. It’s soft, airy, spongy and chocolatey. It is everything a chocolate pudding should be like. Plus if you undercook it for say 2-3 minutes you will have a soft gooey center which is super tasty too (“,)
Now these puddings are delicious served on their own nice and warm. But if you want to take them to the next level and activate more of your taste buds add a good dollop of thick cream on the top the coldness of the cream will complement the heat of the pudding and if you sprinkle over some strawberries and blueberries on the top as well the sourness of the fruit will balance out the sweetness of the pudding and the bitterness of the cocoa topping. Plus if your berries have a bit of bite to them they will stop the cake and cream tasting of mush because of the texture they are adding to the dessert.
Watch the video below to see just how easy it is to make
Kali Orexi (“,)