Self-Saucing Chocolate Pudding
Preparation 15 Minutes
Cook 35 Minutes
Serves 4-6
Method
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
- Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
- In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
- For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.
Ingredients
¾ cup self-raising flour
½ cup SUNBEAM Almond Meal
½ cup brown sugar
2 tbsp cocoa
80g butter, melted
2 extra large eggs
⅓ cup milk
¼ cup SUNBEAM Raisins, roughly chopped
Sauce
1½ cups boiling water
½ cup brown sugar
¼ cup cocoa
Recipe Collection
Sunbeam Fruit Loaf
This recipe is super easy & uses a bread maker! Just add all of the ingredients in and the bread maker does the rest!
Plum Clafoutis
- Pre-heat oven to 190°C (170°C fan-forced). Cut plums in half and remove stone. Cut each half into thirds and toss with the sugar and juice. Arrange in the base of a shallow baking dish.
- Combine icing sugar and almond meal in a large mixing bowl. In a separate bowl whisk the egg whites until frothy. Add to the almond mix with the butter and vanilla, Mix until well combined and pour over the plums. Bake for 35 minutes, until mixture is golden and cooked.
Broccolini and Beans
- Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
- In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.
Fruit Nut Fudge Brownie
- Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
- Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
- Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
- Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
- Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.
Decadent Christmas Cake
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Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool.
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Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.
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Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.
Spiced Lamb in Lettuce Cups
- Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
- Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
- Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.