Self Saucing Pudding

INGREDIENTS

2-3 tbsp cocoa powder, for dusting

165g dark chocolate 70% cocoa solids

165g unsalted butter, plus extra for greasing

3 medium eggs

3 medium egg yolks

85g caster sugar

2 tbsp plain flour

6 heaped tsp smooth peanut butter

EQUIPMENT

6 pudding molds

large baking tray

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INSTRUCTIONS

1. Preheat oven to 400F

2. Prep 6 individual pudding molds with baking spray (or butter) and a thin coating of cocoa powder

3. In a double boiler, melt the chocolate and butter together - once melted, remove from heat and set aside to cool slightly

4. In a large bowl with an electric mixer, whip eggs, egg yolks & sugar until thicccq & mousse-y.

5. Using a spatula and gentle figure 8 motions, fold the cooled chocolate into the thicccq eggy sugar mixture.

6. Sift in the flour, and gently fold in until fully incorporated, being careful not to knock out any of the air from the eggs.

7. Spoon the mixture evenly into the molds, filling only about halfway (you’ll have left over)

8. Place about a teaspoon & 1/2 of peanut butter into the center of each mold, then fill with remaining chocolate batter, and smooth.

9. Bake the puddings on the tray for 7-11 minutes - just until they’ve risen and still have a wobble in the middle.

10. Do some black magic witchcraft and turn them out from the molds immediately

11. Dust with cocoa powder & serve

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RECIPE BY PAUL HOLLYWOOD

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Yule Log

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Ingredients

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chocolate sponge

4 large eggs

100g caster sugar

65g self-raising flour (how to make your own)

40g cocoa powder

chocolate ganache

300ml / ½ pint double cream (heavy cream)

300g dark chocolate (I used 60%) - broken into small pieces

cream filling

300ml / ½ pint double cream (heavy cream) - whipped

2-3 tbs caster sugar (to taste)

1 teaspoon vanilla extract

150g raspberries

To decorate

powdered sugar (to dust)

raspberries

rosemary sprigs

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Instructions

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making the chocolate sponge

1. Preheat the oven to 400F.

2. Prepare a 13x9in Swiss roll tin, with baking spray & parchment paper.

3. Starting with the sponge, in a large bowl with an electric whisk, whip the eggs & sugar until pale, frothy & doubled in size. Sift the flour & cocoa powder into the bowl and carefully fold it in. You don’t want to knock any of the air out of the mixture, so use gentle figure 8 motions with your spatula until fully incorporated.

4. Pour the batter into the prepared tin and spread evenly.

5. Bake for about for 8–10 minutes, or until the sponge has risen, bouncy to the touch, and you can see the sides are pulling away from the tin.

6. Place clean dish towel on your counter and dust with powdered sugar. While the sponge is still hot, turn it out onto the dish towel and peel back the parchment paper.

7. Tightly roll the sponge up with the dish towel, and place it seam side down on a wire rack to cool completely (anywhere from 1 hour to 3 hours)

making the chocolate ganache

1. Place chopped chocolate in a heat-proof bowl and set aside.

2. In a small saucepan heat the cream until hot, but not boiling. Remove from heat and pour over the bowl of chopped chocolate. Don’t touch it for 2-4 minutes, the residual heat will melt the chocolate. After a few minutes, gently stir to combine & set aside to cool to room temperature.

making the raspberry whipped cream

1. In a chilled bowl, using an electronic mixer, whip together heavy cream, vanilla & sugar until soft peaks form. Finally, very gently beat in raspberries, you want some broken, but you don’t want to make the cream runny.

assembly

1. Unwrap the chilled Swiss roll and remove from the dish towel. Using an offset spatula, spread a generous dollop of cream across the sponge (leaving a 1/2 inch on all sides to account for the cream moving when it gets re-rolled) At this point you could add in whole raspberries, or just tightly re-roll the sponge as is. Us

2. Using an offset spatula, spread a thick layer of ganache evenly all over the Swiss roll. Once all sides are evenly coated, use a fork to gently trace ridges along the ganache, creating a tree bark texture.

3. Dust with icing sugar & garnish with raspberries & sprigs of mint (or rosemary)

slightly adapted from mary berry’s recipe 

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