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Nut Praline Chocolate
Upside-Down Pudding
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Veg� HT�
DP
45mins
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Serves 4����
Hot���Vegetarian��
Nuts� Dessert�
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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
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Instructions
1. Preheat the oven to 180C, 350F, Gas Mark4 and lightly grease a
20x10x5cm/8x4x2 inch loaf tin.
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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.
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3. Pour the syrup into the loaf tin and sprinkle the nuts evenly
over the syrup. Set aside.
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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.
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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.
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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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