Mexican hot chocolate puddings
I keep holding my breath and hoping for the spring weather but the rain and chilly winds keep laughing in my face! I’m trying to make the most of it by creating some delicious, warming, indulgent puddings.
These little beauties are just fabulous. Fluffy chocolate sponge sitting on top of its own thick, rich, spiced chocolate sauce. Pretty impossible to resist if you ask me and perfect served with a dollop of cool, freshly whipped cream. You’re welcome folks – this one’s a keeper.
You can bake this as one big pudding (for about 6) if you don’t want to make them as individual servings but it will take a bit longer to bake.
makes 6-8 individual puddings (see note above)
150g plain flour
2 tsp baking powder
2 tbsp cocoa powder
1 tsp cinnamon
big pinch of cayenne pepper (or to taste)
pinch of salt
40g butter (melted)
2 tbsp dark rum
50g cocoa powder
100g soft dark brown sugar
200ml hot water
Pre-heat the oven to 180°c and grease a baking dish or some ramekins with a little butter.
Sift together the spices, flour, cocoa powder and baking powder, ensuring that they are well combined. Whisk in the salt and sugar.
Combine the melted butter, egg, rum and milk before beating this into the dry ingredients. Pour this batter into the prepared dishes, if you’re making individual ones they should be about half full.
Whisk together the cocoa powder and sugar for the sauce layer and then sprinkle this on top of the sponge batter. Mix together the rum and hot water and then carefully pour this on top of everything.
Bake the puddings for 25 minutes if you’re making little ones or 50 minutes if your making one big one. Serve hot with a dollop of fresh cream.