Quick recipe finder Chocolate soufflé pudding with caramelised guavas and hot chocolate sauce
By Lesley Waters From Ready Steady Cook
Ingredients
For the pudding
- 55g/2oz butter, plus extra for greasing
- 55g/2oz caster sugar
- 1 free-range egg
- 85g/3oz self-raising flour
- 25g/1oz cocoa powder
- 2-3 tbsp milk
For the guavas
- 25g/1oz butter
- 2 guavas, peeled, chopped
- 1 tbsp brown sugar
- ½ lime, juice only
For the sauce
- 100ml/3½fl oz double cream
- 100ml/3½fl oz milk
- 2 tbsp cocoa powder
- 2 tbsp caster sugar
Method
Preheat the oven to 180C/350F/Gas 4.
For the pudding, place the butter and caster sugar into a food processor and pulse until smooth and creamy. Crack in the egg, add the flour and cocoa powder and, with the motor running, add enough milk to form a batter with a dropping consistency.
Spoon the pudding mixture into two buttered ramekins and place onto a baking tray in the oven to bake for 6-8 minutes, or until risen and springy to the touch.
For the guavas, melt the butter in a frying pan and fry the chopped guavas, sugar and lime juice for 4-5 minutes, or until the guavas are tender and caramelised.
For the sauce, place all of the sauce ingredients into a small pan and heat, stirring frequently, until the sugar has dissolved and the mixture reaches a simmer.
To serve, turn out the puddings onto serving plates, spoon over the guavas and drizzle over the chocolate sauce.
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