Ingredients
- 450 g (15.9oz) Dark chocolate
- minimum 70 per cent cocoa solids
- 200 g (7.1oz) Unsalted butter
- plus extra for greasing
- 10 Free-Range eggs
- 3 tbsp Soured cream
- 300 g (10.6oz) Caster sugar
- 1 Vanilla pod
- split
- seeds scraped out
- 200 g (7.1oz) Plain flour
- 1 tsp Ground cinnamon
- 0.5 tsp Baking powder
- 10 ml (0.4fl oz) Pepper sauce
- 250 ml (8.8fl oz) Whipping cream
- 60 g (2.1oz) Unsalted butter
- 100 g (3.5oz) Cocoa powder
- 100 g (3.5oz) Caster sugar
- 100 g (3.5oz) Soft dark brown sugar
- 0.5 tsp Ground cinnamon
- 100 g (3.5oz) Strawberries and whipped cream to serve
Instructions
- Melt the chocolate and butter in a bowl over simmering water.
- Whisk the eggs, sugar, soured cream and vanilla over simmering water for 5 minutes until fluffy and voluminous.
- Stir in the chocolate mixture.
- Sift the dry ingredients together, fold into the chocolate, together with the pepper sauce.
- Spoon mixture into a lined ovenproof dish and bake at (160c/gas mark 3) for about 1 hour.
- Sauce - put it all in a pan and stir for 4-5 minutes until gooey and yummy.
- Serve a piece of pudding covered in sauce and a few delicious strawberries and cream.
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