English chocolate pudding with wild berry syrup
very easy
120 mins
120 mins
Ingredients
- 100 g Dark chocolate (70% cocoa)
- 100 g soft butter
- 100 g Sugar
- 2 Eggs (size M)
- 100 g self-raising flour (alternatively 100 g flour and 1/2 teaspoon of coated baking powder)
- 500 g wild berries (e.g. blueberries, blackberries, rowan berries)
- 75 g Muscovado sugar
- 75 ml Orange juice
- 4 TABLESPOONS Port wine
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Grease
- baking paper
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Break the chocolate into pieces and melt over a warm water bath. Remove the pot from the stove and let it cool down. Put butter in flakes and sugar in a bowl and stir until creamy with the whisk of the hand mixer. Stir in the eggs one by one. Fold in first the flour and then the melted chocolate
- 2
Grease a pudding mould (1 litre capacity) and pour in the dough. Cover with a layer of baking paper and wrap in aluminium foil. Tie the foil well. Place in a pot and pour boiling water into the pot so that it reaches half of the pudding mould. Cover and simmer for approx. 1 1/2 hours until the surface of the pudding is firm enough that no more dent can be made by finger pressure.
- 3
For the syrup, wash and clean the berries. Simmer the muscovado sugar and orange juice in a small pot at low heat for 4-6 minutes. Stir port wine and starch until smooth. Stir the starch into the syrup, bring to the boil and simmer for about 1 minute while stirring. Mix in the berries and take off
- 4
Turn the chocolate pudding onto a warm plate and pour the berry syrup over it
Nutrition Facts
290 kcal
35 g
13 g
4 g
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