Tahini Chocolate Pudding Recipe

Team Foodhall

What you need:
• Unsalted butter – 150g, plus extra for greasing
• Cocoa powder – 30g, plus extra for dusting
• Sesame seeds – 3 tbsp
• Dark chocolate (70% cocoa solids) – 150g, broken into pieces
• Eggs – 3
• Caster sugar – 200g
• Tahini – 5 tbsp
• Plain flour – 70g
• A pinch of salt
• Zest of 1 lime
• Ice cream, to serve

1. Preheat the oven to 180C. Grease your moulds with butter and dust them with cocoa powder. Sprinkle the base of each with sesame seeds

2. Melt the chocolate and butter in a double-boiler, make sure the bowl doesn’t touch the water. Stir until melted, then remove from the heat and leave to cool

3. Whisk the eggs and sugar in a large bowl, about 5 minutes until fluffy. Add the tahini and stir until combined, then gradually whisk in the cooled chocolate. Sift the flour, cocoa powder and salt into the chocolate mixture and fold in. Pour the mixture into the moulds and put it on a baking tray.

4. Cook the puddings for 12–14 minutes. They should be a little soggy in the centre – so a skewer inserted will not come out clean

5. Cool slightly before gently turning out. Dust with cocoa powder and grate a little lime zest over the top, and serve with ice cream

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