Friday, 5 February 2016

French Food Friday...Chocolate and Cointreau self-saucing puddings


photo and recipe from here


Bonjour mes belles,

I have not made a self saucing pudding in quite some time and  I think that these may be perfect for a romantique dîner pour deux.
Yesterday I realised  that valentine's day is a week away so I am starting to think about what I am going to make. French Boyfriend prefers eating chez nous as opposed to eating in a restaurant which I am not sure is a good or a bad thing....


Chocolate and Cointreau self-saucing puddings

Ingredients

Puddings
  • 100g of unsalted butter, softened plus extra for greasing
  • 150g of caster sugar
  • 2 free-range eggs
  • 2 oranges, zested and juiced
  • 175g of plain flour
  • 2 tsp baking powder
  • 2 tbsp of cocoa powder

Sauce

  • 6 tbsp of cocoa powder
  • 100g of soft brown sugar
  • 400ml of water, boiling
  • 30ml of Cointreau

To plate

  • 1 tub of vanilla ice cream

Method
1. Preheat the oven to 180ºC/Gas mark 4 and grease 4 ramekins


2. Cream the butter and sugar together, and then add the eggs, orange juice and zest. Mix the flour, baking powder and cocoa powder together and then fold this into the butter mixture
-100g of unsalted butter
-150g of caster sugar
-2 free-range eggs
-2 oranges
-175g of plain flour
-2 tsp baking powder
-2 tbsp of cocoa powder


3. Divide the mixture evenly between the ramekins and use any leftover to make small additional puddings

4. For the sauce, mix the cocoa powder and brown sugar together and sprinkle over the ramekins

5. Pour 100ml boiling water over the mixture in each ramekin, and then place the ramekins into the oven for 10-15 minutes. Add the Cointreau evenly to the ramekins, then bake for a further 5 minutes

6. Serve with a large dollop of vanilla ice-cream

très bon vendredi à tous, Leeann x

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