CHOCO-CARAMEL PUDDING


This dessert was a failure turned success!

As Ken Robinson quotes’If you are not

prepared to be wrong,you’ll never come up

with anything original’.

My idea was choco-caramel molten cake .

My baking time was correct , but I forgot to

take the cake out , and the rest you know .

The syrupy texture settled at the bottom, and

the moist texture added to the flavour.

I used country sugar ( nattu sakarai) unrefined

sugar.

The taste was excellent. You could use

muscovado sugar / soft brown sugar too.

Trust me , all loved the taste . I too loved it very

much .

(The photo shows the unmoulded pieces and one in the cup itself .)

You could serve with cream/ ice cream.

To my original recipe now…..

INGREDIENTS

75 gm butter

3/4 cup sugar

3 eggs +1 yolk

1 tblsp cocoa powder

50 gm all purpose flour

1 tblsp thick curd

1/4 tsp baking powder

1/2 tsp vanilla essence ( optional)

METHOD

Melt the sugar and butter on a double boiler.

Remove from fire ,and add cocoa powder.

After it is slightly cool, add the flour and baking

powder.Add essence.

Beat eggs till frothy and mix in to the batter.

Butter the ramekins and dust with sugar ( for

easy removal)

Pour the batter into the ramekins, and bake in

a hot oven ( 200 degrees) for 12 minutes.

Remove from oven, and unmould if you like.

Do try this and send in your valued comments!

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