Chocolate pistachio puddings with chocolate fudge sauce

ingredients

• Chocolate fudge sauce

  • 150 gram dark chocolate, chopped
  • 20 gram butter
  • 2/3 cup (160ml) cream

• Chocolate pistachio puddings with chocolate fudge sauce

  • 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

• Chocolate pistachio puddings with chocolate fudge sauce

  • 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.

notes

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.