31 March 2011

Chocolate Pudding Cake with Caramel Whiskey Sauce

So I wore my boots today for the first time since the beginning of Spring last year this morning. It felt goooood! I LOVE this time of the year when the weather is a bit cooler and I can get away with wearing my jeans and boots and being a bit more snuggly in bed, rather than walking around in a sweat and struggling to sleep in the humidity.

This dessert is just right for the cooler weather, my mum said it reminded her of Christmas pudding, I think that's because of the raisins and spices in it, combined with the whiskey flavour. But it warms the heart and is moist, delicious and filling. It can also be made as one large cake but I preferred using texas size muffin tins as I wanted individual cakes.

Chocolate Pudding Cakes with Caramel Whiskey Sauce

Grease 2 texas size muffin tins with spray oil or butter. Put the following into a medium to large size saucepan
1 1/2 cups water
250g butter
1 cup raisins and dates
3 tablespoons cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh grated ginger
1/2 teaspoon ground mixed spice
pinch of salt
250g butter
1 cup sugar
Gently heat until butter is melted. Bring to boil and let simmer for 5 minutes. Set aside and cool.

2 cups plain flour
1 teaspoon baking soda
1/4 cup boiling water
Dissolve baking soda in boiling water and stir into mix.Add sifted flour to wet mix and fold through.

Pour into prepared tins and bake for 30 minutes or until slightly springy on top. Serve warm with sauce.

1 can caramel sweetened condensed milk
50g butter
2 shots whiskey

Heat together in small saucepan until smooth and flowing. Pour over cakes, or keep in fridge for firmer consistency to serve on top of hot cakes (then it starts to melt and drip over the cakes....hmmmm yuuuum).

Katie, fighting over the last crumb...

1 comment:

jacksta said...

mmmmmm looks delish :)