Food & Dining
To kick off our recipe of the week series we have a recipe for choc-mint, self-saucing pudding. The rather decadent sounding recipe was sent to us by Laura Appleby.
1 cup self-raising flour
1/3 cup cocoa powder
3/4 cup caster sugar
1/2 cup milk
100g unsalted butter, melted
3/4 cup dark chocolate bits
3/4 cup brown sugar
1 tsp peppermint essence
1 1/2 cups boiling water
4 x 35g peppermint crisp chocolate bars,chopped (I used aero bars or Cadbury mint bubbly)
Vanilla ice cream, to serve
1. Sift flour and 2 tbs of the cocoa into a large bowl. Add caster sugar, milk and half the butter. Stir until smooth. Stir in chocolate bits. Spoon mixture into an oven proof dish (8 cup capacity).
2. Place remaining cocoa and butter in a small bowl. Add brown sugar, peppermint essence and water. Stir until sugar is dissolved and mixture is smooth. Gently pour this cocoa mixture over the pudding mixture. Cover dish.
3. Cook in a moderate oven (180 degrees Celsius) for about 45 minutes. Pudding should be firm with a runny sauce underneath. Remove from oven. Stand for 5 minutes. Sprinkle with chopped mint chocolate bars.
4. Serve the pudding warm, with vanilla ice cream.
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Email your recipes to editor@thewelling tonian.co.nz or message them to us through our Facebook page, facebook.com/thewelling tonian. Send photos of your dish if possible.
- The Wellingtonian