Walnut Cranberry Chocolate Pudding
Ingredients:
Pudding:
250 ml flour
180 ml castor sugar
45 ml cocoa powder
10 ml baking powder
1 ml salt
125 ml chocolate chips
60 ml dried cranberries
125 ml walnuts, chopped*
180 ml LANCEWOOD® Double Cream Plain Yoghurt
30 ml butter, melted
2.5 ml vanilla essence
1 extra large egg(s)
Sauce:
15 ml cocoa powder
80 ml soft brown sugar
250 ml boiling water
Method
Pudding:- Preheat the oven to 180°C. Grease 6 ramekins.
- Sift flour, castor sugar, cocoa, baking powder and salt together.
- Add chocolate chips, cranberries and 80 ml of the walnuts and mix through.
- Beat the yoghurt, butter, vanilla essence and egg together. Add to dry ingredients and mix until well combined.
- Spoon into ramekins – the mixture should fill 2/3 of the ramekin. Place ramekins on a baking tray for easy handling.
Sauce:- Stir the ingredients for the sauce together until the sugar has dissolved. Pour sauce over puddings.
- Sprinkle remaining walnuts on top. Bake in a preheated oven for 25 – 30 minutes.
To finish:
Serve with extra yoghurt, ice cream or cream.
HINTS & TIPS:- Walnuts can be replaced by pecan nuts or almonds.
- Use 60 ml mixed dried citrus peel instead of cranberries.
- Use white choc chips instead of choc chips.
Made With This Product(s)
