Your cart is empty now.
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.
Share:
translation missing: en.general.search.loading