100g self-raising flour
50g cocoa powder
2 medium-sized eggs
1 x 425g can of prunes
25g muscovado sugar
1 x 170g can evaporated milk
Method
1. Put 100g each of butter (softened) caster sugar and self-raising flour in a mixing bowl with 25g cocoa powder (sieved) and 2 medium-sized eggs (beaten). Mix well until all the ingredients are combined. Drain, stone and mash the prunes from 1 x 425g can.
2. Add the prunes to the pudding mixture and combine thoroughly. Smooth the mixture in 1 litre oven proof dish.
3. Whisk 25g each of cocoa powder and muscovado sugar into 1 x 170g can evaporated milk. Pour all the sauce over the pudding mixture and bake 30 – 35 minutes at 1800C/3500F/Gas4 until firm on top.
4. Serve warm dusted with icing sugar, with cream or Greek yoghurt.
Serves 4 – 6
This ranks as just about the best chocolate pudding recipe in the world ever and what's more, it's incredibly easy too! As none of our children like traditional Christmas Pudding, this will be our Christmas Day pudding, this year!
KC - Editor
Mandarin Rice Pudding BruleeIngredients
1 x 298g can mandarin oranges in natural juice
2 tbsp sultanas
1 tbsp rum
1 x 624g can low fat creamed rice pudding
4 tbsp golden caster sugar
Method
1. Drain the mandarins reserving 2tbsp of the juice. Place the sultanas in a small bowl with the rum and reserved juice. Cover and leave to soak for 2 hours. These can be left overnight.
2. Spoon the sultanas into 4 ramekin dishes. Divide the mandarin oranges between the ramekin dishes.
3. Spoon the rice pudding equally between the ramekin dishes.
4. Sprinkle the sugar evenly over each ramekin and place under a preheated hot grill until the sugar melts and caramelises. If you have a chef’s blowtorch, this can be done quicker.
5. Leave the sugar to cool and serve.
Serves 4
So simple, so cheap and so impressive!
Recipes courtesy of CannedFoodUK
November 2007 |
