Melting Soft-Centred Chocolate Pudding

Cooking Adventure number #4 – Melting Soft-Centred Chocolate Pudding

For my fourth main ingredient, my friend selected ‘milk chocolate’. I researched and selected four recipes including chocolate and hazelnut roulade, chocolate mousse cake, chocolate mousse and soft-centred chocolate pudding. All the recipes look mouth-watering and they were not time-consuming. I chose soft-centred chocolate pudding because it is similar to the one that appeared in Masterchef recently. The ingredients for the ‘melting soft-centred chocolate pudding’ are:

Milk Chocolate

Plain Flour

Caster Sugar

Butter

Eggs

Raspberries

Vanilla Ice-cream

It took me in total 20 minutes to prepare all the ingredients. This included measuring, cutting and washing all ingredients into bowls for the presentation photo. I was pleasantly amazed how quick it took me to prepare all the ingredients. My duration for preparation has improved dramatically since the first time I started.

This is a picture of me melting the milk chocolate and the butter. It took for the butter and chocolate to mix because I used cold water instead of boiling water. The smell of melting chocolate and butter was divine.

Once the chocolate and butter melted, I left it aside to cool down. This picture is me mixing the eggs, flour and sugar into a bowl. It was powdery at first but when I put some elbow grease into my mixing; it became a smooth thick mixture that I was aiming for.

This picture is me with the melted and cooled down chocolate. It smelt amazing and the taste of rich chocolate with a pinch of butter in it. It had a smooth consistence and it was perfect.

This picture is me mixing the melted chocolate into the egg mixture. The reason why the melted chocolate had to be cooled down because if I poured the ‘ready off the stove’ chocolate, it would cook the egg which I did not want. The melted chocolate was blending in the mixture nicely. It was flawless and the smell was amazing.

After mixing the mixture, I placed it into ramekins. It was time consuming & difficult as the mixture was very sticky! After 15 minutes, the first ramekin was filled to the top and it was frustrating putting the mixture into 6 other ramekins (3 large and 3 small).

I love raspberries but I would love them more if they weren’t frozen from a packet. The raspberries were so sour and I could taste frost on them which was not tasty. This photo was my favourite one from his collection of raspberries photos.

This is one of the puddings that were chosen for presentation. My cousin’s photography skills showed every crack and every detail of the pudding. These puddings took 25 minutes but my sister and I decided to cook them for 30 minutes.  It was a little bit burnt but still scrumptious!

I decided to not to do a presentation photo because this stunned me. This photo is me putting raspberries and icing sugar on the two puddings; one in a ramekin and one outside the ramekin. I was really nervous whether if the centre of the pudding was going to pour out when I cut the pudding in half. 

Thankfully it was gooey in the centre and it was nice and warm, perfect for the winter night. I only made four puddings. My parents enjoyed eating the ice-cream more than the pudding because they don’t like eating desserts. I really liked the gooey centre and the raspberries because it was a combination between the sour raspberries and the sweet chocolate-centre. My sister didn’t enjoy it because she felt as though she was eating unfinished cake. She loved the raspberries with the pudding because of its sweet and sour combination. It was quick dish but it was appetizing in the end.

This recipe was taken from Bill Granger’s “Bills Open Kitchen’

Q: Do you like chocolate pudding and if no, why?

Please place your answers in the comment section below