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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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From the 'Slow cooker' leaflet - but there's no reason why you can't do it in a steamer and the sauce in a pot! Ingredients:
100 g caster sugar |
4 eggs |
50 g plain flour |
50 g ground almonds |
50 g chocolate, melted |
25 g butter, melted |
150 ml single cream |
10 ml cornflour |
200 ml milk |
175 g white chocolate, broken into pieces |
25 g butter |
vanilla essence |
Directions:
1. Grease a 1.2 litre pudding basin. Whisk together the eggs and sugar until light and fluffy and thick enough to leave a trail from the whisk. Fold in the flour and almonds alternating with the melted chocolate and 25 g butter. Transfer to the prepared basin and cover with a double layer of foil. Place into the slow cooker and surround with boiling water place the lid into position and cook on high for 4 hours.
2. Fifteen minutes before serving prepare the sauce by first mixing the cornflour with 40 ml of the cream, slowly melt together the remaining sauce ingredients ( 25 g butter, milk, white chocolate, vanilla essenceand remaining cream) in a pan over a gentle heat. Add the cornflour, stir continuously until thickened.
3. Turn out pudding and serve with the sauce.
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