Chocolate Eves Pudding Recipes

CHOCOLATE PEAR PUDDING

Chocolate Pear Pudding image

This is a cross between pears belle Helene and Eve's pudding, but that's an irrelevance really. The only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to make sure you always have what you need in the house to make this. And for hot days when baked sponge and sauce seems inappropriate, then bear in mind that tinned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding/ dessert on their own. You can make your own chocolate sauce or buy one you like, obviously, but I have a complete storecupoard standby of a sauce which I make by heating together a 170g can/ three quarters of a cup evaporated milk, half a teaspoon instant espresso powder, 150g golden syrup/ half a cup of dark corn syrup and 100g dark chocolate, 70 percent minimum cocoa solids/ 3 1/2 ounces semisweet chocolate. The sponge itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve with chocolate ice cream. As with any baking, you really do want all ingredients at room temperature before you start.

Provided by Nigella Lawson : Food Network

Categories dessert

Time 50m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/4 sticks unsalted butter, softened, plus more, for greasing
2 (14-ounce) cans pear halves, in juice
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup cocoa
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
2 teaspoons vanilla extract

Steps:

Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.
Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.
Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.

CHOCOLATE EVES PUDDING.

Chocolate Eves Pudding. image

Im particularly fond of puddings, and this is one of my favourites, especially as the colder nights are approaching. It's an old traditional recipe but with a little addition that gives it that extra something. This pudding should be a sin! Chocolate Eves Pudding.

Provided by Ken5664

Categories Dessert

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces apples
2 ounces sugar
1 clove (or 2 if you like a stronger taste)
2 ounces butter
2 ounces caster sugar
1 egg
2 ounces flour
chocolate (as much or as little chocolate as you want to indulge in!)

Steps:

Slice the apples finely.
Grease a 1 pint fireproof dish and place half the apples in it. Add the sugar and cloves then place the remainder of the apples on top.
Cream the butter and sugar together then add the beaten egg a little at a time. Add the sifted flour to this mixture and mix well.
Grate as much of a good quality chocolate bar as you wish into the mixture and mix well again.
Spread over apples and bake until the sponge is firm and lightly browned.
Serve directly from the dish and enjoy! If you're not serving it to the kids, you may wish to substitute the chocolate for chocolate liqueur.
How much you use is again, entirely up to you!

EVE'S PUDDING

Eve's Pudding image

Provided by William Norwich

Categories dessert, side dish

Time 1h30m

Number Of Ingredients 10

Ingredients

12 tablespoons unsalted butter
3/4 cup brown sugar
6 firm, ripe plums (or pears, nectarines or peaches)
1 cup sugar
1 teaspoon vanilla extract
2 eggs, separated
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Steps:

Preheat the oven to 350 degrees.
Melt 4 tablespoons of butter with the brown sugar, and pour into a 10-inch round cake pan. Coat the bottom of the pan evenly with the mixture. Quarter the plums and arrange them neatly to cover the bottom of the pan.
Cream the remaining butter with the sugar until pale and fluffy. Add the vanilla extract, and beat in the egg yolks one at a time.
Sift together the flour, baking powder and salt, and add them to the batter alternately with the milk, beginning and ending with the dry ingredients. Whisk the egg whites until they hold a slight shape. Fold the egg whites into the batter a third at a time until incorporated. Pour the batter into the prepared pan, and spread it evenly over the plums. Bake for 45 to 55 minutes, until the top is browned and a cake tester inserted in the center comes out clean. Let the cake cool for 20 minutes, and then turn over onto a cake plate. Serve with whipped cream.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 174 milligrams, Sugar 29 grams, TransFat 0 grams

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