Boozy chocolate coffee puddings

PUDDING:

butter for greasing

75 g plain flour

a pinch of salt

1,5 tsp baking powder

2 Tbs cocoa powder

45 g castor sugar

100 ml milk

150 ml coffee liqueur

40 g butter, melted

1 egg

1 tsp vanilla extract

50 g dark chocolate roughly chopped

SAUCE:

90 g soft brown sugar

1 Tbs cocoa

200 ml boiling water

Preheat the oven to 180°C.

Grease 4 x 250ml capacity ramekins.

Sift the flour, salt, baking powder and cocoa in a bowl.

Stir in the castor sugar.

Whisk the milk, liqueur, butter, egg and vanilla together and mix in with the dry ingredients and beat until smooth.

Mix in the chocolate and spoon the mixture into the ramekins.

For the sauce, mix the sugar and cocoa and spoon on top of each pudding.

Gently pour the boiling water over the pudding and bake for 15 minutes or until the tops are firm.

Remove from the oven and let the puddings stand for about 5 minutes to cool for a bit as it will be very hot and for the sauce to settle on the bottom.

Sprinkle with icing sugar and serve with ice cream, cream or coffee liqueur if desired.

A rich, sticky self saucing pudding.

Servings: 4

Please support our sponsors

Malva pudding (Chocolate)

3/4 cup sugar

2 large eggs

1-tablespoon un-salted butter (room temperature)

4 tablespoon Apricot jam

1½ teaspoon grated orange zest

1 cup or 5 ounces all-purpose flour

1-teaspoon baking soda

½-teaspoon salt

1-teaspoon vinegar

¾ cup milk

For the sauce

1-cup evaporated milk

¼ -1/3 cup brown sugar

6 tablespoons / 3 ounce. / 88 grams butter.

2 ounce milk/ semi sweet chocolate

½ teaspoon almond extract

1½ teaspoons vanilla extract

Pre-heat the oven to 180°C/350°F. Grease an 8 inch pan generously with cooking spray and set aside.

In a large bowl beat eggs, orange zest, sugar, butter and apricot jam, until light and fluffy. Then add the vinegar and milk to the eggs mixture.

In another bowl, sift together the flour, baking soda, and salt.

Gradually, fold the flour mixture into the egg mixture. The mixture might be runny that’s ok.

Pour batter into a greased cake pan. Bake at 350 until a tester inserted into the center comes out clean, 25–30minutes.

While the cake is baking heat the evaporated milk, chocolate, butter, sugar, almond and vanilla extract, in a saucepan over medium heat until the sugar has dissolved and the butter has melted. Remove from heat.

Using a skewer poke holes in the cake extending all the way to the bottom of the cake.

Pour the chocolate butter sauce on the cake. Serve immediately or set aside in the fridge. Until ready to use. Serves: 6-8

Crunchy

1 cup flour

1 cup oats

1 cup coconut

1⁄2 cup sugar

2 tablespoons cocoa

125 g butter or 125 g margarine

2 tablespoons syrup

1 teaspoon baking soda

Icing

1 cup sifted icing sugar

2 tablespoons cocoa

1 tablespoon butter or 1 tablespoon margarine

1 teaspoon vanilla

2 tablespoons milk

Mix all the dry ingredients for the crunchies, except for the baking soda.

Melt the butter and syrup together.

Add the baking soda and stir.

Pour into the dry ingredients and mix well.

Press into a medium sized greased baking pan, about 10 by 8 inches.Use the back of a spoon to press the mixture together and smooth the top.

Bake for 20 minutes at 350dgrees F.

Mix together all the ingredients for the icing.

Microwave 1 or 2 minutes until mixture is smooth.

Pour the hot icing over the hot crunchies, tilt pan to cover the entire surface of the crunchy.

Cut into squares when cool, 24 squares.

Chocolate Banana Mousse

1 ounce square chocolate unsweetened

1 cup (250 mL) evaporated skim milk

three tablespoons (45 mL) granulated sugar replacement.

2 egg yolks

1/4 teaspoon (1 mL) salt

1 teaspoon (5 mL) vanilla extract

2 bananas sliced

Combine the chocolate,1/4 cup (60 mL) of the milk and the sugar replacement into the top of a double boiler (chill the remaining milk in the freezer).

Cook and stir over simmering water until the chocolate melts.

Pour an amount of hot chocolate mixture over the egg yolks and beat well.

Pour the egg mixture into to the chocolate mixture on top of double boiler.

Stir in the salt and Cook and stir over hot water until mixture thickens.

Cool completely.

Scrape cold or slightly frozen milk into a mixing bowl and beat until very stiff..

Fold chocolate mixture into stiffly beaten milk..

Fold in vanilla and banana slices.

Spoon the Chocolate Banana Mousse into the freezer tray or individual cups and freeze until firm.

Chocolate Orange Cheesecake

1 cup chocolate wafer crumbs

¼ teaspoon cinnamon.

Three tablespoons margarine.

32 ounce (900g) cream cheese.

¾ cup sugar.

4 large eggs.

½ cup sour cream

1 teaspoon vanilla.

½ cup semisweet chocolate.

2 tablespoons orange flavoured liqueur.

½ teaspoon grated orange zest

Melt margarine.

Soften the cream cheese.

Melt the chocolate chips in the top of a double boiler.

Combine thoroughly the margarine cinnamon and chocolate crumbs.

Press the resultant mixture into the bottom of a 9 inch (23 cm) springform pan.

Bake at 325°F (163°C) for 10 minutes.

Combine the sugar and cream cheese mixing at medium speed in an electric mixer until well blended.

Add the eggs one at a time mixing very well after each addition.

Blend in sour cream and vanilla. Blend the chocolate into 3 cups batter, blend the liqueur and orange zest into remaining batter.

Pour the chocolate batter over the pie crust, bake at 350°F (180°C) for 30 minutes. Reduce the oven temperature to 325°F. (160°C)

Spoon the remaining batter over the chocolate batter continue baking for 30 minutes more. Remove the cake from the oven, loosen the cake from the rim of the pan, cool before removing the rim of the pan chill in refrigerator.

Chocolate caramel bars

125g butter, softened

1/4 cup brown sugar

1/2 teaspoon vanilla extract

1 egg

1 1/2 cups plain flour

1/4 cup cocoa powder

1/3 cup caramel Top ‘n’ Fill

100g dark chocolate, chopped

Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined (mixture may curdle). Sift flour and cocoa powder over butter mixture. Stir to combine. Remove 1/4 of the dough. Shape both portions of dough into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.

Using large portion of dough, shape level tablespoons of mixture into 2cm x 4cm bar shapes. Place on prepared trays, leaving room for spreading. Using the end of a wooden spoon, make a 1cm x 3cm indentation in the centre of each rectangle. Fill each indent with 1 teaspoon caramel.

Preheat oven to 180°C/160°C fan-forced. Roll remaining dough between 2 sheets of baking paper until 5mm thick. Using a small sharp knife, cut into 3cm x 5cm rectangles. Re-roll scraps and repeat to make 15 rectangles. Place 1 rectangle on top of each caramel-filled bar. Press lightly to seal. Freeze for 15 minutes. Bake for 8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.

Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Dip top side of 1 bar into chocolate. Gently shake off excess. Place bar, chocolate-side up, on a wire rack set over a baking tray lined with baking paper. Set aside for 30 minutes or until set. Serve.

Choco Frozen Cake

glucose biscuits (4 packs)

drinking chocolate (400 gms)

cocoa powder (200 gms)

coffee powder (50 gms)

dry coconut powder (200 gms)

sugar (as per taste)

Make some coffee solution (Put some coffee in water and mix well)

Dip the glucose biscuits in a coffee solution and arrange it in a layer in a tray

Now mix cocoa powder and drinking chocolate ( 1: 2) .

Add sugar to taste and form a paste with water.

Now spread this paste on the layer of biscuits.

Sprinkle coconut powder on it.

Now again form a layer of biscuits by dipping them in sugar over this chocolate covered layer.

And repeat the same steps.

Add up to 4 or 5 layers of biscuits.

Then completely cover it with chocolate paste and garnish completely with coconut powder.

Keep it in freezer for an hour .The choco frozen cake is ready .

Chocolate Pinwheels

maida (flour)

240 gm (2 cups)

butter - 120 gm

castor sugar - 120 gm

cocoa powder according to taste

baking powder 1 tsp

salt 1/2 tsp

vanilla essence 1 tsp

milk 1/2 cup

Sieve maida, salt and baking powder together.

Beat butter and sugar till it becomes light and fluffy.

Add to the flour along with vanilla essence and milk and make a stiff dough.

Divide it into two equal parts.

To one part add cocoa.

Thinly roll out both the parts.

Put the chocolate part on the white part.

Roll it tightly and keep in the fridge for 15-20 minutes.

Cut out round slices of 1/4" thickness and arrange in a well-greased tray.

Bake in a moderate oven at 180C for about 15 minutes. Allow it to cool to become crisp.

Store in an airtight container.

Chocolate Balls

125 grams dried apricots, chopped

1/3 cup raisins, chopped

1/3 cup sultanas, chopped

2 teaspoons grated orange rind

75 grams dark chocolate, grated

200 grams dark chocolate, extra

75 g butter

Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl.

Roll teaspoons of mixture into balls, refrigerate overnight.

Break extra chocolate into pieces, place in top of a double saucepan with butter over boiling water.

Stir until smooth or microwave on high for 2 minutes.

Dip each fruit ball in chocolate until evenly coated.

Place balls on foil-covered trays allow to set in a cool place.

Store balls in airtight container in refrigerator.

Chocolate Cookies 1

1 and 3/4 cups -- all purpose flour (maida)

1/4 cup -- unsweetened cocoa powder

1 cup -- finely powdered sugar (or 1/4 cup more if you like it sweeter)

1 cup -- butter/ margarine

1/4 tsp -- vanilla

1/2 tsp baking soda

Sieve Flour, Cocoa and baking soda together and keep aside.

Beat Butter / margarine and vanilla essence with sugar till fluffy.

Add in the flour - cocoa and soda mix and mix well.

Shape into an inch sized flattened balls and place on greased baking trays and bake at 150 degree centigrade for 20 mins or till done !

Cool and store in air tight containers.

Chocolate Paste With Cornflakes

sugar - 175 gms

margarine - 50 gms

fresh white butter - 50 gms

cocoa - 1 tbsp

drinking chocolate powder 1-1/2 tbsp

icing sugar - 150 gms

Sieve icing sugar,cocoa,drinking chocolate powder together without any lumps

Heat butter,margarine together in a pan with a reduced flame till it just melts.

Remove from fire and mix sieved ingredients quickly and evenly till it becomes soft.

Mix 2 tbsp sugar and 2 tbsp milk in a pan.

Boil milk for a few minutes till the sugar dissolves and then remove from fire.

Immediately add powdered cornflakes.

Keep it for 5 minutes.

Dip in chocolate paste.

Shape properly with hands and allow to dry on butter paper.

Chocolate Brownies

eggs - 2

sugar - 11/4 cup

flour - 11/2 cup

butter or margarine - 1/2 cup

honey - 1/2 cup

chocolate - 3/4 cup

cocoa - 2tbs

almonds [chop & roast] 1/2 cup

Mix butter &sugar till light & fluffy.gradually beat in eggs, sieve flour &cocoa

together and add butter mixture.

Meanwhile melt chocolate over a pan of hot water & then mix in egg mixture.

Stir in honey & add almonds .

Line a cake tin with oil & pour mixture into it bake it till done.

For Topping

A handful of nuts,

Chocolate - 1 cup melt the chocolate till smooth over a pan of hot water,

Cut the bake chocolate cake into pieces &dip them in melted chocolate &sprinkle

chopped almonds over them.

Rich Chocolate Cake

300 gm maida (flour)

35 gm coca powder

175 gm brown sugar

300ml milk

2 teaspoon vanilla essence

1 leveled teaspoon baking powder

1 leveled teaspoon cooking soda.

1 ladle butter

4 teaspoon honey

2 teaspoon rum (optional)

Mix maida with baking powder, cooking soda and cocoa powder.

sieve the mixture through a seive.

Add brown sugar.In a kadai add milk in which put white butter and honey.

Heat it till the butter melts.

Remove from heat, add the maida mixture to it slowly by constantly mixing it.

Add vanilla essence and rum (optional).

Transfer to a baking tin.

Place in a preheated oven at 180 degree centigrade for 1 hour.

Home-made Chocolate

sugar

milk powder

cocoa powder

butter

nuts

Take equal quantities of sugar, milk powder and cocoa powder.

Sieve milk powder and cocoa powder together.

Spread butter on a low bottom plate and keep it aside.

In a frying pan, add little water to sugar and heat until it melts.

Add the mixture of milk powder and cocoa powder and mix well.

Add a little amount of butter to the above for flavour.

Once the mixture blends well, remove from heat.

Spread it on the butter coated low bottom plate.

Add nuts on the spread mixture and let it cool for a while.

Place it in the freezer of the refigerator until it becomes hard.

This is a very simple recipe and can be prepared in less than half an hour.

This can also be stored for a long period of time.

Cadbury Dairy Milk

milk powder - 250 gm

drinking chocolate powder -100 gm

coco powder - 50 gm

butter -3 teaspoon

sugar - 200 gm

Sieve all the three powder twice.

Keep it aside. (the quantity of the sugar should be half the quantity of powder)

Add water till the sugar dissolves.

Use aluminium vessel, heat it on the gas on a high flame when it is boiling add butter, when sugar syrup becomes strong, switch off the gas.

Add all the powders to the syrup, when all the powders are mixed, spread it in the greased plate.

After half an hour you can cut it in to pieces.

If you have a pre-designed plates, you may spread the mix into it to make appropriate designed blocks.

Plain Chocolate

any milk powder - 2 tbsp heaped

cocoa - 1 tbsp

drinking chocolate - 4 tbsp

icing sugar - 4 tbsp

lemon / orange juice - few drops

liquid glucose -1/2 tsp (available at any essence shop or supermarket)

Sieve all the dry ingredients together 2 or 3 times to remove lumps.

Then add orange / lemon juice , liquid glucose and very little water to mix it into a firm dough.

The dough should not be very hard. (It should not crack while making balls).

Now make small balls from the dough.

Flatten each ball.

Prepare different fillings, (like the one I have given, Dates & Almond.)

Keep one small ball of filling into each chocolate.

Close the stuffing properly with Chocolate.

Shape the chocolates to desired shapes like ovals, round or squares.

Wrap it in decorative silver paper.

Put in refrigerator for at least one hour before serving.

White Chocolate Mousse

2 eggs

65 gms. castror sugar

2x5 leaves gelatine

200 gms. white chocolate melted

600 ml whipped cream

a few colourful gems.

Beat eggs and sugar together until fluffy.

In the meantime, soak gelatine in cold water until soft and then squeeze our the excess water.

Melt the gelatine over a double boiler, or pan of hot water.

Chocolate Macaroons

1 cup melted semi sweet chocolate

4 egg whites

1 cup sugar

pinch of cream of tarter

vanilla essence

Add the egg whites, cream of tart , vanilla essence and sugar in a cold bowl and beat at high speed.

Once it becomes thick, spoon it on a cookie sheet and bake it at 350 c in the oven.

It shud take 15 mts to cook.

Once cooked, remove it form the oven and cool it.

Melt chocalate in the microwave and keep it ready.

Dip the macaroons in the chocolate , make sure all the sides are equally coded by

chocolate and keep it in a cookie sheet.

Once dried, repeat the procedure and chocolate macaroons are ready to be served.

Choco-banana Terrine

5 small ripe bananas peeled and left whole

1 cup cream

500 gms dark or milk chocolate chopped

Line a 1.5 litre loaf pan with cling film overlapping top of pan by a few cms.

Place bananas in pan.

Bring cream slowly to boil in a saucepan.

Remove from stove.

Add chocolate to cream and stir until melted and smooth.

Pour over bananas.

Cool, then refrigerate untill set- about two hours or overnight.

Un-mould carefully using cling film to help left terrine out of mould.

Remove cling film.

Slice terrine and serve.

Chocolate Fudge

Milk - 1 litre

Sugar - 2½ cups

Cocoa -1½ tbl sp

White butter- 1 cup ( heaped)

Boil milk for 5 min.

Add sugar , cocoa & fresh butter & cook in medium flame.

When the mixture becomes thick keep stirring constantly till it leaves the side of the vessel.

Pour on a greased tray & cut after a few minutes