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DESSERTS
DOUBLE CHOCOLATE PUDDING
WITH CHOCOLATE SAUCE
Serves 4 to 6
INGREDIENTS
60g cooking chocolate
2 teaspoons butter
1 egg, well beaten
½ cup (120g) caster sugar
1 teaspoon vanilla essence
½ teaspoon lemon juice
½ cup (125ml) milk
1 cup (225g) plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
3 Tablespoons cocoa powder
SAUCE
100g dark cooking chocolate
125ml heavy cream
METHOD
1. In a small saucepan melt chocolate and
butter together over very low heat. Set
aside to cool.
2. In a bowl, beat together egg, sugar and
vanilla for 5 minutes with an electric
beater. Add melted chocolate mixture to
egg mixture. Stir lemon juice into milk.
3. Sift flour, baking powder, bicarbonate of
soda and cocoa together and fold into
chocolate mixture alternatively with
milk mixture.
4. Lightly butter a 6 cup pudding bowl or
deep ovenproof dish and line bottom
with baking paper.
5. Pour mixture into the basin. Grease two
sheets of foil and secure over the top of
dish to make a lid.
Pressure Cook Setting
6. Place trivet into removable cooking
bowl and pour in 3 cups of boiling water.
Place ovenproof dish onto trivet. Secure
lid on.
7. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 25 minutes TIME, time is
displayed on LED.
9. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
10. Press START/CANCEL button.
11. Once timer is “0” and 5 beeps sound,
release PRESSURE.
12. Open lid carefully.
13. Allow pudding to stand for 15 minutes
before serving.
14. Pudding should be cooked in the centre.
Carefully invert pudding onto a plate
and serve immediately chocolate sauce.
To make the sauce: In a small saucepan,
over very low heat melt chocolate and
heavy cream together stirring occasionally.
NOTE
If using a metal pudding bowl the
cooking time may vary.