INGREDIENTS
- Double chocolate pudding:
Makes 2 models, for a 24 cm pudding bowl.
- – Butter 240 g.
- – Sugar 240 g.
- – Eggs 5 models.
- – Flour 0000 280 g.
- – Bitter cocoa powder 40 g.
- – Baking powder 18 g.
- – Milk 125 cc.
- – Semi-sweet chocolate 100 g.
- – Butter to brush the mildew.
- Entire wheat pudding and purple fruits:
- – Eggs 2 models.
- – Brown or brown sugar (or no matter you could have) 200 g.
- – Sunflower or corn oil 200 c.
- – Wholemeal flour 200 g.
- – Baking powder 1 tsp.
- – Grated coconut 50 g.
- – Milk 1/2 cup.
- -Zest of 1 lemon.
- – Frozen purple fruits 200 g approx.
- For the raspberry glaze:
- – Impalpable sugar 250 g.
- – Raspberry pulp 40 cc.
- Termination:
- – Blueberries 1 blister.
- – Impalpable sugar to sprinkle.
- Moist lemon pudding, dulce de leche and crunchy bathtub:
For an 18 cm pudding bowl, it comes out slim.
- – Eggs 2 models.
- – Sugar 175 g.
- – Crema 75 cc.
- – Flour 0000 130 g.
- – Baking powder 3 g.
- -Zest of two lemons.
- – Melted butter 50 g.
- For the glaze:
- – Semi or milk chocolate 400 g.
- – Impartial oil 50 cc.
- – Roasted and chopped peanuts 150 g.
PUDDING SPECIAL: CHOCOLATE PUDDING, WHOLE RED FRUITS AND MOIST LEMON PUDDING Which one do you want essentially the most? Under are the three full recipes so that you can try to get pleasure from at residence!
PROCEDURE:
Double chocolate pudding:
1. Place the delicate butter and sugar in a bowl, beat till creamy. Add the eggs separately and proceed beating.
2. Sift the flour with the cocoa and baking powder on a chunk of parchment paper.
3. Add little by little to the earlier preparation, alternating with the milk.
4. While you end incorporating them, use a silicone spatula to guarantee that nothing is left on the base of the bowl with out integrating.
5. Add the roughly chopped chocolate callets or chocolate topping. Combine and reserve.
6. Preheat the oven to 175°C (medium oven).
7. Brush the pudding containers with melted butter and line the within with parchment paper. Brush the paper with butter once more and fill three quarters full with the pudding combination.
8. Put within the oven for 40 to 45 minutes. When inserting a picket stick
It ought to come out with out crumbs.
Entire wheat pudding and purple fruits:
1. Combine the eggs with the sugar, add the oil in a thread and
emulsify, whisking continuously.
2. Combine the flour with the baking powder, coconut and lemon zest in a bowl.
3. Add it little by little to the earlier combination, ensuring there are not any lumps.
4. Add the nuts and unify. Add the milk.
5. Mould in a pudding pan and preheat the oven to 170ºC.
6. Cook dinner the pudding for roughly 35 minutes, whenever you pierce it it ought to come out
clear however damp.
7. For the glaze, combine the powdered sugar with the pulp. Rectify with
coloring if mandatory.
8. As soon as the pudding is cooked, unmold and glaze. Beautify with blueberries.
Sprinkle with powdered sugar.
Moist lemon pudding, dulce de leche and crunchy bathtub:
1. Place the eggs with the sugar in a bowl, combine. Add the cream and
to combine.
2. Sift the flour along with the baking powder and add to the combination.
eggs. Combine once more till homogenized.
3. Taste with the lemon zest and add the contemporary butter.
melted little by little, continuously combined. We must always not beat at any level, simply combine every part with out lumps.
4. Grease an 18 cm pudding pan and pour the preparation into it.
5. Cook dinner in a preheated oven at 170ºC for roughly 35 minutes.
While you poke with a picket stick it ought to come out clear.
6. As soon as cooked, rigorously unmold and place on a wire rack.
7. To complete, enhance the pudding with dulce de leche and canopy with the
crispy frosting.
8. For the glaze, mood the chocolate or simply soften it if it’s a pastry coating, add the peanuts and coat the cake.
