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Nut-Praline Chocolate
Upside-Down Pudding
HT
Veg DP
45mins Ingredients For the Syrup 50g/2oz Butter
Other
ingredients
25g/1oz Chopped Almonds or Pecan Nuts 75g/3oz Self Raising Flour 100g/4oz Caster Sugar 1 Egg Whipped Cream or Ice Cream to serve
2. Make the syrup by melting the butter in a small saucepan. Stir in the brown sugar and cream and cook gently, stirring constantly until just blended.
3. Pour the syrup into the loaf tin and sprinkle the nuts evenly over the syrup. Set aside.
4. In a large mixing bowl, stir together the flour, sugar and
cocoa powder. Add the milk, butter, egg and vanilla and beat with an electric
whisk until well combined.
5. Gently pour batter over the syrup and nuts in the pan, place on a baking sheet and bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.
6. To serve - Cool on a wire rack for 5 minutes then loosen the sides and invert onto a serving platter. Serve warm with whipped cream or ice cream.
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