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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Self Saucing Chocolate Malt Sponge PUDDING.

    Credit to my niece Ruby Neems in N.Z. For this one.

     

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    A thick, gooey malted sponge cake for pudding. Rich and dark, what’s not to like!

     

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    Ingredients:

    • 1 x cup of S.R. Flour 150 gms. ( I used G.F. Plain flour and 1 x tsp baking powder )
    • 1/4 cup of soft dark brown sugar 
    • 3 x tbsps cocoa powder. 45 gms.
    • 80 gms unsalted butter, melted.
    • 1/2 x cup of milk. 120 mls.
    • 1 x fresh egg, beaten lightly.
    • For the sauce:
    • 3/4 x cup soft dark brown sugar. 130 gms.
    • 2 x tbsps cocoa powder. 30 gms
    • 1 1/4 cups boiling water. 300 mls.

     

    Pre- heat oven to 160c fan and grease an ovenproof baking dish with butter.

     

    Firstly sift your flour and cocoa powder into a large bowl.

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    Then add your brown sugar and mix through.

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    Melt your butter, then along with the egg, milk and malt extract, add to your dry mixture and then stir fully to combine.

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    Dont worry if mixture is a tad lumpy, it will dissolve during cooking.

     

     

     

    When it’s all combined, gently spoon batter into your greased baking dish. Level out with back of spoon until flat.

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     To make the sauce.....

     

    Boil kettle and measure out required amount of hot water.

    In a separate bowl, add the soft brown sugar and the cocoa powder and mix till it resembles a gritty sand.

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    Sprinkle this all over the top of the chocolate sponge batter in your baking dish, making sure the top of the batter is all well covered.

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    Now carefully pour over the boiling water.

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     Put the baking dish into your pre heated oven and bake for around 35/40 mins until sponge is firm in middle and has shrunk away from sides of bowl. Remove from oven.

     

     

    Leave to rest for 10 mins as it will be very hot.

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    Serve a very large dollop along with some gooey chocolate sauce from the bottom into a bowl and Finnish with a large spoonful of ice cream of your choice or even a thick double cream.

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    A delicious pudding that’s easy to make with a scrumptious thick chocolate sauce that tastes just divine.

     

    Enjoy

     

    Fee x 

     

     

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    Written by Foodie Fee

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