Marbled Chocolate Pudding with Hazelnut Butter Sauce Recipe
Marbled Chocolate Pudding with Hazelnut Butter Sauce Recipes
Ingredients :
4 oz plain chocolate, broken into pieces
4 oz white chocolate, broken into pieces
6oz unsalted butter, softened
6 oz caster sugar
3 eggs, beaten
6 oz self-raising flour, sifted
Sauce:
2.5 oz hazelnuts
3 oz caster sugar
3 fl oz water
2 tbsp lemon juice
1.5 oz unsalted butter
Method :
Grease and line the base of a 2 pint
pudding basin. Melt the plain and white chocolate in
separate bowls over simmering water. Beat together the butter and sugar
until light and creamy. Gradually beat in the eggs, adding a
little flour to prevent the mixture curdling. Fold in the remaining flour, then turn
half the mixture into a separate bowl. Stir the plain chocolate into one half
and the white into the other. Place alternate spoonfuls of the white
and dark chocolate mixtures into the pudding basin. Level the surface, then swirl a skewer
through the mixtures to marble them together. Cover the basin with a double
thickness of greaseproof paper, securing under the rim with string. Cover with foil, crumpling this under
the firm to seal. Cook the pudding in a steamer for
120-150 minutes, topping up with boiling water if necessary.
Meanwhile, make the sauce. Toast the hazelnuts in a dry frying
pan until they turn a golden brown. Allow to cool a little and then
roughly chop them. Heat the sugar and water in a small,
heavy-based saucepan, stirring until the sugar dissolves. Bring to the boil and boil rapidly
until caramel-colored. Immerse the base of the pan in cold
water to prevent further cooking. Add the lemon juice, hazelnuts and
butter and heat, stirring until smooth. Invert the pudding on to a serving
plate and pour over a little sauce. Serve the remaining sauce separately.
