Sunday, 10 June 2012

47. Chocolate melting puds (L Paascale)


Lorraine Pascal - Baking Made Easy 
Rating: 4.5/5
Comment: Yummy, these are very good - gooey chocolate surrounded by sponge. Didn't bother tipping the puds out of the ramekins. (Meant to use dariole moulds but don't have any). 

The second time I tried these they came out of the moulds grand (used Dariole ones). Also prepared the mixture in advance and left in the fridge for a few hours. Left them in the oven slightly longer and still worked great. (12/13 mins at 170 - fan oven).
Use it again: yes.
Other lovely recipes from this book: Fudge brownies, Chocolate cake, Soda bread, Strawberry and mascarpone swiss roll, baked plaice with rosemary and anchovies, mini toad-in-the-hole, Focaccia, glam mac and cheese.
Avoid: Banana and Honey Soufleé
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2 comments:

  1. Sue Leonard.28 July 2012 at 12:03

    Sounds yum. Was it easy?

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    Replies
    1. Becca Dublin4 August 2012 at 14:30

      Hi, I think it was OK. Tried it twice and worked better the second time. The first time they weren't left in the oven long enough.

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