Tag Archives: pudding

Toffee Pudding with Ginger and Chocolate

At some point, I’m going to have to admit it. My idea of a great weekend consists of some part of it being slightly fuzzy, in this slightly happy state of yeah.

Yeah.

Am I making sense?

Like when you’re trying to put on your 4-inch heels and realising you’ve been trying to put right to left for the past 5 seconds…and then just having a small laugh to yourself, and going yeah.

Or when lunch consists of fried rice and fresh mango. Yeah.

Left your cell phone on the charger at home, on the bed. Yeah.

Walked out of the store without taking back your credit card and the new necklace you just bought. Yeah.

Store assistant rings your mobile phone 8 times and you can’t answer because you don’t have your phone. Yeah.

The whole house smells like toffee and butter. So does your hair. Yeah.

Gym at 4pm…errrr…yeah?

You get my drift. It’s like when you’re almost unfazed by anything because there’s a slight cloud of something which is almost making everything seem fairly ordinary. Yeah.

Can we just apply this to all the things that try to get us down? The things I stress about on a daily basis when there are 1000 things way more important happening concurrently? I need to prioritise the things that I place importance on and remind myself that some days, like today, it’s really liberating to say “big fat hairy deal”.

I hope you’re having a hazy, good day. I know I am. And I smell like toffee!

Toffee Pudding with Ginger and Chocolate (adapted from Best Desserts by The Australian Women’s Weekly)

3 3/4 cups dates, pitted
3 cups hot water
2 tsp baking soda
2 3/4 cup GF flour blend
1/4 cup GF oat flour
3 1/2 tsp baking powder
185g butter, unsalted and softened
6 eggs
1 cup brown sugar
1/2 cup crystalised ginger, chopped finely
3/4 cup dark chocolate, 55% and above, chopped roughly

1) Preheat oven to 175°C. Line a large rectangle tin, roughly 35 x 25cm, with parchment.

2) In a large pot, bring the dates and hot water to a boil. Turn off the heat and add in the baking soda. Allow to stand for 5 minutes before whisking to break up the dates.

3) In the bowl of a stand mixer, cream the butter and the sugar until lightened in colour. Add in the eggs one at a time and mix well. Mix the flours and baking powder in a separate bowl. Add the dates and flour mix into the creamed mixture alternately, starting and ending with the flour.

4) Pour the mixture into the prepared pan and sprinkle the ginger and chocolate all over the top. Bake for 60-70 minutes or until a skewer inserted comes out clean. Serve warm with butterscotch sauce.

Butterscotch Sauce

250g butter, unsalted
2 cup brown sugar
2 cups heavy cream

1) Place all the ingredients in a large pot and simmer until all the sugar had dissolved and butter has melted. Allow to simmer further for 3-4 minutes. You may stir the mixture to quicken the cooking process. Allow to cool slightly before serving with pudding.

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Filed under Cakes, Chocolate, Pudding, Recipes, Sauces

Comfort in Chocolate

Today’s post is brought to you by the letter C.

C for chocolate, C for comfort, C for crazy.

For starters, I’ve embarked on a no refined sugar 21-day challenge- mainly to help with my eczema that’s flaring up. Then, because my upper wisdom tooth shifted and started chomping on my bottom gum, I had to get that tooth extracted. If you could picture me now, I’m a shaking I-NEED-MILK-CHOCOLATE-NOW mess who’s chewing whatever I can find with my head tilted to one side. Very attractive.

It’s hard enough avoiding refined sugar but with a sore gum? That’s just cruel. All I really want to do is dive headfirst into a huge cookie and a glass of cold soy milk. Then I remember that no-I can’t have commercial chocolate, and even if I COULD have the cookie, I can’t chew the darn thing. Give up? Me? Nah…

Enter Chocolate pudding! Handsome, gooey, non-chewy, sweet, yet within all the boundaries I have set myself. Is this brilliant or what? And they are great for drenching over vegan, sugar-free, gluten-free chocolate cupcakes which I miraculously have lying around from my baking spree this weekend. TA-DAH!

Chocolate Pudding (free from refined sugar, gluten, dairy and eggs)

2 cups soymilk (I suggest a thicker formula like Silk’s)
6 tbsp cocoa (I used Valrhona, it’s worth using a good cocoa since it’s the dominant flavour)
1/3 agave syrup
3 tbsp cornstarch
1 tbsp vanilla extract

1) In a medium saucepan, combine 1 2/3 cup soymilk, cocoa, agave and vanilla. Whisk thoroughly.

2) In another bowl, mix the remaining soymilk with the cornstarch until homogenous.

3) Bring the cocoa mixture to a boil, stirring constantly. This step takes awhile (6-8 minutes)

4) Once boiling, reduce the heat to a simmer and pour in the cornstarch mixture, whisking until completely combined. Increase the heat to high and bring to a boil while stirring.

5)Let it boil and thicken for 2 minutes and remove from heat. Divide between 4-6 ramekins. To prevent a skin from forming, place plastic wrap over the top of each ramekin, ensuring it touches the entire surface of the pudding. I quite fancy the skin so I left it plain in the fridge. Refrigerate for 2 hours at least or over night.

6) To serve, you can dust a teaspoon of cocoa powder over the top or whip some coconut cream for a more extravagant effect.

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Filed under Chocolate, Recipes