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Nut Praline Chocolate
Upside-Down Pudding
Veg HT
DP
45mins
Serves 4
Hot Vegetarian
Nuts Dessert
Ingredients
For the Syrup
50g/2oz Butter
50g/2oz Brown Sugar
2tbsp Single Cream
Other
ingredients
25g/1oz Chopped Almonds or Pecan Nuts
75g/3oz Self
Raising Flour
100g/4oz Caster Sugar
2 tbsp Unsweetened Cocoa Powder
90ml/3fl.oz. Milk (approx)
50g/2oz Softened Butter
1 Egg
� teasp Vanilla Extract
Whipped Cream or Ice Cream to serve
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark4 and lightly grease a
20x10x5cm/8x4x2 inch loaf tin.
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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