Out & About July 2017

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RECIPE
Serves 6
Butter and flour for preparing the
pudding moulds
200g dark chocolate, broken into
pieces
100g caster sugar
120g butter, cut into cubes
100g ground almonds
4 egg yolks
4 egg whites
6 Belgian truffles
n Grease six small pudding moulds
and dust each one with a little flour.
This will ensure that the puddings
do not stick to the moulds. Preheat
the oven to 180°C / Gas 4.
n Bring a pan of water to simmering
point. Put the chocolate, sugar and
butter in a glass bowl and place it
over, but not touching the water.
Let the ingredients melt together,
stirring them only occasionally.
n Remove the bowl from the heat
and stir in the almonds, then the
egg yolks. Whisk the egg whites
in a separate clean bowl until
they form stiff peaks, then, using
a metal spoon, fold them into the
chocolate mixture.
n Spoon a tablespoon of the mixture
into each mould and place a truffle
on top. Spoon the rest of the
pudding mixture into the moulds,
dividing it evenly between them.
Place the moulds on a baking
sheet and bake in the oven for
20 minutes until the tops of the
puddings are slightly convex and
feel firm to the touch.
n Using a tea towel, take a mould
and run a knife around the pudding
to loosen it. Invert the mould on to
a dessert place so that the pudding
comes free. Release the rest of
the puddings in the same way and
serve with cream.
SMALL CHOCOLATE PUDDINGS
These little puddings have the secret ingredient of a Belgian Truffle so you are
guaranteed a yummy moist centre. They are much easier to make than the
fondant chocolate puddings you get in restaurants.
Whats for Dinner?
Second helpings
by Romilla Arber, £20, directly
from the group, or plus p+p
31
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