Chocolate Pudding Liquid Centre (Full Recipe) | Kirsten Tibballs скачать в хорошем качестве

Chocolate Pudding Liquid Centre (Full Recipe) | Kirsten Tibballs

Today's simple video, Kirsten shows you how to make a liquid centred chocolate pudding. And it can all be mixed into one bowl. SUPER EASY! 🍫 Subscribe for more amazing tasty tutorials 👉 http://bit.ly/SubscribeToKirstenTibballs For more advanced tutorials - please visit our website ⬇️ http://www.savourschool.com.au/ Ingredients and instructions are below ⬇️ Makes: 9 puddings 70mm x 40mm A simple dessert you can whip up hours in advance, these decadent Liquid Centre Chocolate Puddings are the perfect addition to your meal all year round. Liquid Centre Chocolate Pudding 125g good quality dark chocolate 150g unsalted butter 20g Dutch processed powder Pinch of sea salt 5 or 250g whole eggs 160g caster sugar 65g plain flour Method: Melt the chocolate, butter, cocoa powder, and salt together in a bowl in the microwave or in a bowl over a simmering saucepan of water stirring at regular intervals. In a separate bowl, combine the eggs and sugar. Fold the chocolate mixture into it and combine by hand with a flexible spatula, followed by the sieved flour. Take 9 individual pudding moulds/ramekins or 70mm x 40mm cake rings and line them by spraying lightly with vegetable spray and lining the sides with a strip of baking paper slightly higher than the top of the ring. Place them on a flat tray lined with baking paper. Mark one as a tester by placing a square of baking paper beneath it. Place the mixture into the prepared moulds (individual rings are the easiest to work with or it is best to serve the pudding in the mould). Place the pudding filling in each mould, filling them around a thumbnail from the top of the ring. Place the prepared puddings into the fridge for at least 2 hours, but hey can sit for up to 24 hours in the fridge prior to baking. Pre-heat the oven to 180°C. Always test one pudding prior to serving to ensure they have a liquid centre. Place the pudding with a small square of baking paper underneath in a fan forced oven at 180°C for approximately 9-10 minutes. Remove the test pudding from the oven and remove the ring and paper lining and test the centre, if it is liquid but the sides hold up this will be the time and temperature you will bake the puddings when serving as they can take up to 12-14 minutes. Only a few extra minutes in the oven will mean the pudding is baked solid. Serve right away or they will continue to cook, and the centre will become solid. #Kirstentibballs #Chocolate #Pudding