Desserts Recipes - Marbled Chocolate Pudding with Hazelnut Butter Sauce Recipe

Ingredients

Serves 8

• 125 g/4 oz plain chocolate, broken into pieces

• 125 g/4 oz white chocolate, broken into pieces

• 175 g/6 oz unsalted butter, softened

• 175 g/6 oz caster sugar

• 3 eggs, beaten

• 175 g/6 oz self-raising flour, sifted

Sauce:

• 60 g/2 1/2 oz hazelnuts

• 75 g/3 oz caster sugar

• 75 ml/3 fl oz water

• 2 tablespoons lemon juice

• 40 g/1 1/2 oz unsalted butter

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Method:

1. Grease and line the base of a 1.2 liter/2 pint pudding basin. Melt the plain and white chocolate in separate bowls over simmering water.

2. Beat together the butter and sugar until light and creamy. Gradually beat in the eggs, adding a little flour to prevent the mixture curdling. Fold in the remaining flour, then turn half the mixture into a separate bowl. Stir the plain chocolate into one half and the white into the other.

3. Place alternate spoonfuls of the white and dark chocolate mixtures into the pudding basin. Level the surface, then swirl a skewer through the mixtures to marble them together.

4. Cover the basin with a double thickness of grease proof paper, securing under the rim with string. Cover with foil, crumpling this under the rim to seal.

5. Cook the pudding in a steamer for 2-2 1/2 hours, topping up with boiling water if necessary. (Alternatively, position the basin on an upturned saucer in a large saucepan. Pour water into the pan to a depth of about 5 cm/2 inches, and cover tightly Simmer gently.)

6. Meanwhile, make the sauce. Toast the hazelnuts in a dry frying pan until they turn a golden brown. Allow to cool a little and then roughly chop them.

7. Heat the sugar and water in a small, heavy-based saucepan, stirring until the sugar dissolves. Bring to the boil and boil rapidly until caramel-colored. Immerse the base of the pan in cold water to prevent further cooking.

8. Add the lemon juice, hazelnuts and butter and heat, stirring until smooth. Invert the pudding on to a serving plate and pour over a little sauce. Serve the remaining sauce separately.