Ingredients
175g dark chocolate (85 per cent cocoa), chopped175g unsalted butter, chopped
¾ cup caster sugar
6 large eggs, lightly beaten
1 cup plain flour
1 tsp baking powder
Vanilla bean ice-cream, to serve
Filling
½ cup raisins 1 cinnamon quill
1 tblsp caster sugar
Method
1 Lightly grease six ovenproof ramekins (1-cup capacity).
2 To make filling, place all ingredients in a saucepan. Stir over a medium heat until boiling. Simmer for 2 minutes. Cool. Discard cinnamon. Set aside.
3 Place chocolate, butter and sugar in a medium saucepan. Stir over a low heat until chocolate and butter are melted and sugar is dissolved. Transfer to a large bowl. Cool.
4 Whisk in eggs until smooth. Sift combined flour and baking powder over chocolate mixture. Fold gently to combine.
5 Half fill each ramekin with chocolate mixture. Spoon 2 tsps raisin mixture into centre. Top with remaining mixture. Place ramekins on an oven tray.
6 Cook in a moderate oven (180C) for 15 minutes.
7 Run a sharp knife around the inside edges of ramekins. Turn out onto serving plates.
8 Serve warm with ice-cream.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
- p/s: this is the modified recipe of the original recipe. i deleted out the rum in the recipe as it is not permissible in islam. i believe even without rum, this pudding would be as delicious as it is.
- from here: http://au.lifestyle.yahoo.com/new-idea/recipes/recipe/-/14810604/molten-chocolate-rum-raisin-puddings/
