Ingredients
Chocolate and dulce du leche puddings
Method
Chocolate and dulce du leche puddings
1.Preheat oven to 200°C. Grease four 1⅓-cup (330ml) ovenproof dishes; place on a baking-paper-lined oven tray.
2.Spoon 1 tablespoon of the dulce de leche into the base of each dish.
3.Process caster sugar, butter, sifted flour, ground almonds, 2 tablespoons of the sifted cocoa, milk, eggs and extract until smooth. Transfer mixture to a large bowl; stir in chocolate. Spoon mixture evenly into dishes.
4.Combine brown sugar and remaining cocoa into a small bowl; sprinkle sugar mixture evenly over puddings. Pour the boiling water into a small jug. Holding the back of a spoon over each pudding, carefully pour ¼ cup boiling water over the surface of each pudding to wet the sugar mixture completely.
5.Bake puddings for 25 minutes or until the top is cake-like and firm to the touch. Dust with extra sifted cocoa. Serve immediately topped with ice-cream, and accompany with extra dulce de leche, if you like.
Dulce de leche is a caramel spread originating in South America. It is made by simmering sweetened milk until thick and caramelised. It is available in jars from delis. You can substitute Caramel Top ‘n’ Fill from supermarkets.
Note
