Ingredients:
1 1/2 Cups Brown Sugar
1 Cup Milk
190g/6.7oz Butter
1 1/4 Cups Self-raising flour
3/4 Cup Plain flour
3/4 Cup Cocoa Powder
4 Eggs
300g/10.6oz Dark chocolate
125ml Elmlea Double Cream (Heavy Cream)
30g/1.05oz Butter
500g/17.6oz Maltesers
200g/7oz White Chocolate
Method:
Preheat oven 180C/350F.
Pudding Cake –
Grease the inside of a pudding cake tin with butter.
In a large bowl, add the brown sugar, milk and butter and melt it all together in the microwave. Whisk in the flour and cocoa.
Mix the eggs together and whisk into the batter until well combined.
Pour batter into pudding tin and bake in oven for 40 minutes.
Check it after 40 minutes and turn the heat down to 170C/340F.
Bake for another 10 minutes or until a skewer inserted comes out clean. Leave to cool completely before adding the chocolate ganache.
Chocolate Ganache –
Melt the butter, dark chocolate and cream together in the microwave. Leave to cool for about 15 minutes to set and thicken.
Cut any bumpy part of your pudding cake, so that you can flip it over and decorate it upside down.
Cover the cake with ganache then cover with maltesers.
Place the cake in the fridge to chill for 1 hour. Remove and top with melted white chocolate and
decorate with a Christmas Holly.
Enjoy!
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