A super simple chocolate pudding
Ingredients:
- 300 ml double cream
- 2 tsp caster sugar
- a pinch of fine sea salt
- 50g unsalted butter, softened
- 200g 70% cocoa cook's chocolated, broken into small pieces
- 50 ml whole milk
- 375g ready-made shortcrust pastry
- sea salt flakes and creme fraíche or ice cream to serve
Method:
You can make the pastry for this, if you like but ready-made is easier.
Preheat oven to 180℃/160℃ for fan oven. Roll out the pastry and use to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans or rice and bake blind for 10-15 minutes until golden.
Put the cream, sugar and salt in a pan and bring to boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended.
Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shinny. Pout into the tart shell and leave at room temperature for 2 hours to set.
Sprinkle salt flakes lightly all over, then serve with creme fraíche or ice cream
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