Chocolate and Caramel Pudding

I have made this sensational Chocolate and Caramel Pudding from the current Donna Hay Magazine. It was really good!

I love cooking and one day I will have the time to cook a lot more than I do now.

If you get the chance buy this issue and make some time to try a few recipes. We have also had one of the rice puddings and beef pies that are inside.

Ingredients

• 1 x 380g can store-bought caramel filling*
• 1/3 cup (80ml) double (thick) cream
• 200g dark chocolate, chopped
• 60g butter
• 3 eggs
• ½ cup (90g) brown sugar
• 1 teaspoon vanilla extract
• ½ cup (60g) almond meal (ground almonds)
• Cocoa, for dusting

Method

Prep time: 10 minutes

Cook time: 45 minutes

Preheat oven to 200 degrees Celsius. Place the caramel in a bowl and whisk until smooth. Add the cream and mix well to combine. Place 1/3 cup (80ml) of the caramel mixture in the base of a 4 x 1 ½ cup-capacity (375ml) ovenproof dishes.

Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth.

Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until doubled in size. Fold the chocolate mixture and almond meal through the egg mixture and divide between the dishes.

Place on a baking tray and bake for 18-20 minutes or until risen and the centres are soft. Stand for 5 minutes. Dust with cocoa to serve.

I have made this sensational Chocolate and Caramel Pudding from the current Donna Hay Magazine. It was really good!

I love cooking and one day I will have the time to cook a lot more than I do now.

If you get the chance buy this issue and make some time to try a few recipes. We have also had one of the rice puddings and beef pies that are inside.