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Hot chocolate pudding

11 September 2006

FOR THE PUDDING

50g butter
45g dark couveture
25g flour
75g sugar
1 egg
1 yolk

METHOD

Melt butter and couveture in bain-marie (do not boil).

Mix remaining ingredients together and add to couveture mixture. Grease mould paper at the bottom of container. Fill ¾ full. Cook at 350ºF for 14 mins.

FOR THE ANGLAISE SAUCE

¼ litre milk
½ vanilla pod split
3 egg yolks
75g sugar

Boil milk with vanilla pod. Mix yolks with sugar then add boiling milk. Pour back into a clean pan.

Stir in a figure of eight and take temperature to 82ºC. Do not boil. Pass and serve.

CARAMELISED APPLE AND PEAR BALLS

2 apples
2 pears
butter
caramelised sugar

Brown "balls" of fruit in clarified butter strain off oil.

Add caramelised sugar a little at a time and toss the fruit balls in the caramel.

Add a knob of butter to cool down. Introduce balls to the dessert in the anglaise sauce.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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