recipes
Steamed chocolate pudding with hazelnuts and figs
2012-12-17
Ingredients
For the pudding
- 100g butter substitute (Flora Cuisine)
- 2 tbsp golden syrup
- 100g dark muscovado sugar
- 4 tbsp milk
- 1 egg
- 215g self-raising flour
- 1 heaped tbsp cocoa powder (ICAM)
- ¼ tsp bicarbonate of soda
- 1 tsp cinnamon
- Zest of an orange
- 200g dried figs, chopped
- 100g hazelnuts, coarsely chopped
For the chocolate sauce
- 4 tbsp cream
- 1 tbsp golden syrup
- 100g dark chocolate (Tospy)
Method
Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper. Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Sift the flour, cocoa powder, cinnamon and bicarbonate of soda together then mix into the melted butter mixture. Finally, mix in the orange zest, chopped figs and hazelnuts. Pour the mixture into the pudding bowl, cover tightly with foil and steam for 1-1 ¼ hours. Just before the end of the cooking time, heat the sauce ingredients together in a small saucepan until melted, stirring all the time. Run a sharp knife around the inside of the bowl and turn the chocolate pudding out onto a serving plate. Discard the paper disc and pour the sauce over the top, serving immediately.
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