SPICED CHOCOLATE PUDDING
From the Thursday Fresh Edition of our local state paper The West Australian - on chocolate. Times are estimated. This is a steamed pudding using the microwave. Unfortunately they don't give the wattage of the microwave they used.
Provided by ImPat
Categories Dessert
Time 15m
Yield 8 puddings, 8 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease 8 half-cup ramekins liverally with butter.
- Pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass.
- Fill the ramekins to 3/4 full and cover with plastic wrap or tie baking paper on with cooking string.
- Cook the puddings 4 at a time at 100 per cent for 90 seconds.
- Pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce.
SPICED CHOCOLATE BUDINO
Provided by Giada De Laurentiis
Categories dessert
Time 3h45m
Yield 8 to 10 servings (8 cups)
Number Of Ingredients 7
Steps:
- Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish. Before serving, sprinkle the top with chopped Candied Orange Peel.
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
SPICY AVOCADO CHOCOLATE PUDDING
This pudding is inspired by my favorite Mexican chocolate cake recipe. Cinnamon and cayenne pepper spice up this avocado-based dessert. It is sweetened with cream of coconut, which gives it a totally unique, exotic flavor. Enjoy!
Provided by ilkaisha
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend avocados, cream of coconut, cocoa powder, cinnamon, and cayenne pepper together in a blender until smooth. Transfer pudding to a bowl and refrigerate, at least 2 hours.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 30.6 g, Fat 17 g, Fiber 6 g, Protein 2.2 g, SaturatedFat 7 g, Sodium 25.2 mg, Sugar 22.7 g
CHOCOLATE PUDDING WITH SPICED BERRY SYRUP
James Martin serves his steamed chocolate sponge with whole cherries and a fruity sauce - perfect for a smart dinner party
Provided by James Martin
Categories Dessert, Dinner
Time 1h55m
Number Of Ingredients 18
Steps:
- Butter a 1lb pudding basin, then line the base with a circle of greaseproof paper. To prepare the steamer, place an upturned saucer into a large saucepan big enough to fit the pudding basin. This will act as a trivet to stop the base of the pudding coming into direct contact with the heat. Put the kettle on.
- In a bowl, beat the butter and sugar until light and creamy. Slowly add the beaten eggs, mixing well between each addition. Add the vanilla and melted chocolate and mix everything well. Sieve the cocoa, flour and baking powder into the mixture, then fold in the ground almonds, milk and chocolate buttons.
- Fill the pudding basin with the mixture. Cut out large circles of greaseproof paper and tin foil, big enough to fit over the basin with a 2-in overhang. Lightly butter the greaseproof and lay this on top of the foil, buttered side up. Make a pleat down the centre of the two, then place, paper side down, over the pudding. Turn the foil under to cover the paper. Secure well with string and lower the pudding into the steamer. Add enough boiling water from the kettle to come halfway up the basin but not touch the paper. Cover with a lid and turn the heat down to a gentle simmer.
- After 1 hr 15 mins, remove the lid and check the pudding is cooked by inserting a metal skewer. There should be no raw cake mixture on the skewer.
- Meanwhile, bubble the orange juice, jam, star anise and dried fruit together until syrupy. Stir in the maraschino and canned cherries.
- Carefully turn the pudding out on to a serving plate. Pile some fruit from the sauce on top plus the star anise to decorate, then spoon over some warm syrup. Pour the remaining syrup into a jug and serve alongside.
Nutrition Facts : Calories 515 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 51 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
SPICE ISLAND CHOCOLATE PUDDING CAKE (3 POINTS)
A Weight Watcher recipe which is just divine. My rendition includes a lovely combination of Island Spices that will make you swoon. (3 points)
Provided by justcallmetoni
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Prepare a 9 inch square baking pan with a light coating of cooking spray.
- In a large mixing bowl, combine the flour 1/3 cup of cocoa, sugar, nutmeg, cinnamon, allspice, baking powder, coffee granules baking powder, baking soda and salt.
- Make a hollow in the center of the dry ingredients and add in the milk, melted butter, vanilla and almond extracts. Stir until the batter is just combined. Place batter in the prepared pan.
- Combine the 1/4 cup of cocoa and brown sugar together. Sprinkle over the top of the batter.
- Gently pour the boiling water on top in a striped pattern. (Do not stir or mix.).
- Bake 35 minutes and cool an additional 30 minutes. Cut into 3 by 3 inch squares and serve warm or cold.
Nutrition Facts : Calories 167, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.1, Sodium 192, Carbohydrate 36.9, Fiber 2.2, Sugar 25.4, Protein 2.7
CHAI-SPICED BREAD PUDDING
Nothing says the holidays to me more than the warming spices of chai. This bread pudding incorporates those flavors to make a dessert that everyone raves about. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 9 ingredients and, if desired, rum. Gently stir in bread; let stand 15 minutes or until bread is softened. , Transfer to a greased 8-in. square baking dish. Sprinkle with almonds., Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 180 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic exchanges
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