CHOCOLATE PUDDING WITH HOMEMADE CUSTARD
Recipe by: Fritz Brand
For the Pudding (cake)
2 cups flour
100 ml good quality cocoa powder
250 ml milk
250 gram sugar
2 eggs
2 t vanilla essence
4 t baking powder
200 ml melted butter
1 t salt
For the Pudding (sauce)
500 ml water
1 cup brown sugar
To make the sauce,
add the brown sugar to the water and microwave for +- 5 minutes until it boils, stirring every 2 minutes or so.
For the Custard
500 ml cream
250 ml full cream milk
Vanilla
80ml white sugar
6 large egg yolks
2 whole eggs
1 heaped tablespoon of flour
COOKING INSTRUCTIONS:
For the Pudding:
Preheat the oven to 160 degrees Celsius.
Rub some butter on the bottom and sides of a baking dish.
Cream the butter and sugar together, by giving it a quick vigorous whisk.
Don’t overdo this or the butter will separate.
Whisk in the eggs and vanilla. Sift in the dry ingredients and add the milk, then fold in the mixture until combined.
Pour this mixture into the buttered baking dish.
Slowly add the sauce over the back of a spoon to avoid pouring holes in the pudding batter.
Bake for 35 minutes then remove from oven and let it cool.
For the Custard:
In a small saucepan heat the milk, cream and vanilla to just below boiling point then set aside.
Add the eggs and sugar to a mixing bowl and whisk together.
Carefully add the warm milk and cream to the egg mixture, little by little while whisking.
Do not add too much at a time or the eggs will cook and curdle.
Mix the flour with a little bit of the milk to form a paste and add to the mixture.
Return the mixture to the saucepan and cook on medium low heat for about 10 to 15 minutes, stirring repeatedly with a wooden spoon.
The custard will thicken as it cooks.
You want it to coat the back of a spoon.
Allow to cool to room temperature then refrigerate if desired.
Cook’s notes:
If you do not want the custard to form a “skin” on top as it cools, cover the surface with cling film (cling wrap)
This pudding raises quite high, soaking up sauce as it goes and then settling down to a more respectable height.
Use a dish with high enough walls, a good size is 22cm wide, 31cm long and 7 cm deep.
It also gets better on standing so you can bake the pudding a few hours in advance while making the custard and then simply reheat it before serving
Recipe by: Fritz Brand
For the Pudding (cake)
2 cups flour
100 ml good quality cocoa powder
250 ml milk
250 gram sugar
2 eggs
2 t vanilla essence
4 t baking powder
200 ml melted butter
1 t salt
For the Pudding (sauce)
500 ml water
1 cup brown sugar
To make the sauce,
add the brown sugar to the water and microwave for +- 5 minutes until it boils, stirring every 2 minutes or so.
For the Custard
500 ml cream
250 ml full cream milk
Vanilla
80ml white sugar
6 large egg yolks
2 whole eggs
1 heaped tablespoon of flour
COOKING INSTRUCTIONS:
For the Pudding:
Preheat the oven to 160 degrees Celsius.
Rub some butter on the bottom and sides of a baking dish.
Cream the butter and sugar together, by giving it a quick vigorous whisk.
Don’t overdo this or the butter will separate.
Whisk in the eggs and vanilla. Sift in the dry ingredients and add the milk, then fold in the mixture until combined.
Pour this mixture into the buttered baking dish.
Slowly add the sauce over the back of a spoon to avoid pouring holes in the pudding batter.
Bake for 35 minutes then remove from oven and let it cool.
For the Custard:
In a small saucepan heat the milk, cream and vanilla to just below boiling point then set aside.
Add the eggs and sugar to a mixing bowl and whisk together.
Carefully add the warm milk and cream to the egg mixture, little by little while whisking.
Do not add too much at a time or the eggs will cook and curdle.
Mix the flour with a little bit of the milk to form a paste and add to the mixture.
Return the mixture to the saucepan and cook on medium low heat for about 10 to 15 minutes, stirring repeatedly with a wooden spoon.
The custard will thicken as it cooks.
You want it to coat the back of a spoon.
Allow to cool to room temperature then refrigerate if desired.
Cook’s notes:
If you do not want the custard to form a “skin” on top as it cools, cover the surface with cling film (cling wrap)
This pudding raises quite high, soaking up sauce as it goes and then settling down to a more respectable height.
Use a dish with high enough walls, a good size is 22cm wide, 31cm long and 7 cm deep.
It also gets better on standing so you can bake the pudding a few hours in advance while making the custard and then simply reheat it before serving
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