Self-saucing Chocolate, Rice Puddings

Self-saucing Chocolate, Rice Puddings

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Serves 4

125ml full cream milk
50g butter
20g cocoa powder
50g dark cooking chocolate
125ml pre-cooked Spekko Pure White Soft Sticky Rice
65g cake flour
40g ground almonds
60g demerara sugar
70g castor sugar
1 egg, whisked

180ml water
60g demerara sugar
50g butter
25g cocoa powder

Here’s How

  1. Preheat the oven to 180°C and grease 4 x 250ml ramekins.
  2. Heat the milk, butter and cocoa powder; once the butter has melted and the liquid is hot, remove from the heat and stir in the chocolate.
  3. Cool slightly and stir in the pre-cooked Spekko Pure White SOFT, STICKY RICE.
  4. Combine the flour, almonds, demerara and castor sugar together and stir in the egg and melted chocolate and rice mixture. Place the mixture in the ramekins.
  5. Combine the sauce ingredients together in a pan; once hot and combined pour the hot sauce over the puddings.
  6. Bake for 20–25 minutes. Eat hot with cream or ice cream.

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