Haigh's Chocolates Make Haigh’s Chocolate Self Saucing Puddings
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Cooking tools:
- Sifter
- Kettle
- Ramekin
- Baking sheet
- Oven
- Mixing bowl
- Pitcher
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2/3 cup (100g) gluten-free self-raising flour
- ¼ cup (30g) almond meal
- ¼ cup (55g) brown sugar
- ¼ cup (25g) quality cocoa powder, sifted
- 1 tsp baking powder
- ¼ teaspoon salt flakes
- 50g unsalted butter, melted
- 2 extra-large free range eggs, lightly beaten
- ¾ cup (180ml) milk
- 1 teaspoon vanilla extract
- 75g Haigh's Milk Pastilles*, chopped into chunks
- jersey cream or vanilla ice cream, to serve
- 2/3 cup (150g) light brown sugar
- ¼ cup (25g) cocoa
- 1½ cups (375ml) boiling water
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