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Chocolate & Pecan Fudge Pudding by Chef Bianca of Blanchette India | Recipe

Chocolate & Pecan Fudge Pudding by Chef Bianca of Blanchette India | Recipe

INGREDIENTS :

For the cake base:

  • Flour, 110g
  • Castor Sugar, 70g
  • Brown Sugar, 80g
  • Cocoa Powder, 40g
  • Baking Powder, 2 tsp
  • Salt, 1 tsp
  • Milk, 130 ml
  • Butter, 30g, melted
  • Vanilla Extract, 1 tsp
  • Pecans, 100g, chopped
  • Boiling Water, 350 ml

For the topping:

  • Brown Sugar, 150g
  • Cocoa Powder, 25g

METHOD :

  • Preheat the oven to 180°C.
  • In a bowl, whisk together the flour, castor and brown sugars, cocoa powder, baking powder, and salt.
  • Add in milk, melted butter, and vanilla and mix well.
  • Fold in the pecans.
  • Spread the cake base evenly into an 8"X8" pan.

For the topping:

  • In a bowl, mix the cocoa powder and brown sugar.
  • Sprinkle evenly over the cake mixture.
  • Pour the boiling water over the side, without mixing it into the batter.
  • Bake the pudding for 30 minutes, or until the centre sets.
  • Serve with a scoop of salted caramel ice-cream.

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