Chocolate and Berries Pudding
Chocolate and Berries
Pudding
Dessert was never the villain. In my constant pursuit of making healthy cooking genuinely delicious, I’ve learnt that purposeful ingredients can create food that is both nourishing and indulgent. This chocolate and berries pudding is one such recipe — rich, deeply chocolatey and satisfying, while keeping the ingredients simple and considered.
Because eating well should never mean giving up the pleasure of good food.
Cook time : 45 min
|
Serves : 6-8
|
Guilt Free : 6/10
|
Cook time : 45 min | Serves : 6-8 | Guilt Free : 6/10 |
Ingredients
Whole chicken
Paprika
Lemon
Salt
Garlic
Cloves
Vegetables of your choice (leeks, onions, carrots work well)
Method
Heat the oven to 180°C / 160°C Fan / 350°F.
Grease a square ceramic baking dish with butter or olive oil and line the base.
Mix the almond flour and cocoa powder together in a bowl and set aside.
Take a thick-bottomed saucepan and add the olive oil, brown sugar, chocolate, maple syrup, coffee and vanilla essence. Stir over low heat until everything has melted and the mixture is smooth and glossy.
If using the butter + Greek yoghurt alternative:
melt the butter with the chocolate, sugar, maple syrup, coffee and vanilla as above. The yoghurt is added later, once the chocolate mixture has cooled.Remove the chocolate mixture from the heat and let it cool completely. This is important, especially if you’re using the yoghurt or eggs, as adding them while the mixture is too hot can affect the texture.
If using the Greek yoghurt alternative, make sure the yoghurt is at room temperature. Stir it into the completely cooled chocolate mixture until smooth.
Beat the eggs separately. Add them to the almond flour and cocoa mixture, then pour in the cooled chocolate-coffee mixture. Mix until combined.
The batter will be much more liquid than regular cake batter — don’t worry, that’s exactly how it should be.Leave the batter to stand for 10 minutes while the oven finishes heating.
Pour roughly half the mixture into the prepared dish. Cover with the raspberries, blueberries and/or strawberries. If using frozen fruit, sprinkle a little cocoa powder over the fruit first to help absorb some of the excess moisture.
Pour the remaining batter over the fruit. Garnish the top with a few more berries.
Bake for approximately 45 minutes. Don’t expect a toothpick to come out clean — this is a pudding, so the centre should remain soft and fudgy.
Remove from the oven and let it cool for a while. It will continue to set as it cools.
Dust with icing sugar and serve with vanilla ice cream or simple whipped cream.
Pro Tip - Let the pudding cool completely, refrigerate it overnight, and serve it cold the next day. The texture becomes firmer, fudgier and even better after resting overnight.
Alternative to olive oil: You can replace the ⅓ cup olive oil with ⅔ cup unsalted butter + 100 g Greek yoghurt. The yoghurt should be at room temperature and should only be added once the melted chocolate mixture has cooled completely.
