Name: Chocolate pistachio puddings with chocolate fudge sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Chocolate fudge sauce; 150 gram dark chocolate, chopped; 20 gram butter; 2/3 cup (160ml) cream; 1/2 cup (70g) coarsely chopped pistachios; 125 gram butter, softened; 2 teaspoon vanilla extract; 1 cup (220g) caster sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 1/3 cup (35g) cocoa powder; 1/3 cup (25g) stale breadcrumbs; 1/3 cup (80ml) milk; 1/3 cup (60g) coarsely grated dark chocolate chopped pistachios for serving, extra optional

Ingredients

Chocolate fudge sauce

150 gram dark chocolate, chopped

20 gram butter

2/3 cup (160ml) cream

1/2 cup (70g) coarsely chopped pistachios

125 gram butter, softened

2 teaspoon vanilla extract

1 cup (220g) caster sugar

2 eggs

2/3 cup (100g) self-raising flour

1/3 cup (35g) cocoa powder

1/3 cup (25g) stale breadcrumbs

1/3 cup (80ml) milk

1/3 cup (60g) coarsely grated dark chocolate chopped pistachios for serving, extra optional

Method

1.Preheat oven to moderate (180°C/160°C fan-forced). Grease six (1-cup/250ml capacity) dariole moulds or tea cups (not fine china).

2.Sprinkle nuts evenly over the base of each mould; place on an oven tray.

3.Beat butter, vanilla and sugar in a medium bowl with an electric mixer until just combined. Add eggs, one at a time. Stir in sifted flour and cocoa, then breadcrumbs, milk and chocolate. Spoon the mixture into prepared moulds. Bake in a moderate oven for about 30 minutes. Stand for 5 minutes before turning out.

4.To make chocolate fudge sauce, place the chocolate and butter in a medium heatproof bowl over a pan of simmering water; do not allow water to touch the base of the bowl. Stir until chocolate is melted. Add cream; stir until combined.

5.Serve puddings with chocolate fudge sauce, sprinkled with extra pistachios and thick cream, if desired.

This recipe can be made several hours ahead. Reheat puddings briefly in the microwave just before serving. Chocolate Fudge Sauce best made just before serving. Puddings suitable to freeze. Sauce suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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