February is a busy month for us, so I thought I'd combine 2 of the monthly baking challenges I follow to save some time. We Should Cocoa's February challenge is to bake something with chocolate and ginger, and Tea Time Treats challenge is to make the perfect pudding. More about these challenges at the end of the post.
I had a look at various recipes online and in my cookbooks, but nothing inspired me. Then I thought about one of our favourite desserts - Melting chocolate puddings, or Chocolate fondants - the downfall of many contestants on Masterchef! I thought I'd have a try at making them with added ginger. I used some little metal pudding basins I bought ages ago from Lakeland to make a Delia recipe, and never used. I've made the chocolate version a few times with varying results - leave them in the oven too long, and they're just chocolate puddings, no melting bit!
I've adapted my usual recipe, which originally came from a Jamie one, I think.
50g 70% chocolate, flavoured with ginger
1 egg and 1 egg yolk
125g plain flour, sifted
About 6 balls of stem ginger, finely chopped
Icing sugar, for dusting
Creme fraiche to serve
4 mini pudding basins or dariole moulds, lightly greased with butter and dusted with cocoa powder
Preheat oven to gas mark 4/160°C/140C fan
Add chocolate and butter to a pan and heat on low, stirring until melted. Put to one side to cool.
Add sugar, egg and egg yolk to mixer bowl and whisk until pale and creamy [takes about 5 mins], then stir into chocolate mixture.
Sift in flour and fold in, then stir in half stem ginger.
Divide between pudding basins and put in oven to bake for 20-25 mins, or until cooked through and risen. Remove and leave for 5 mins, then loosen with a knife and turn out.
Dust with icing sugar, top with reserved ginger and serve with crème fraîche.
Sorry, it's not a very clear photo. Should have taken another one to show the gooey middle, but we had friends here and we ate them!
I was very happy with the result as the centres were still nice and melting. As I've already said, I used my new fan oven, and lowered the temperature to 140C. There was a lovely ginger flavour, but not too strong that it overwhelmed the chocolate. The creme fraiche added the nice sharp touch.
I must mention that I bought the pretty glass dishes in a jumble sale last week. I've seen Nigella using some bowls with the glass bead edging and liked them, so couldn't resist these!
So this is my offering for the February challenges of :
Tea Time Treats, a monthly baking challenge hosted alternately by Kate of What Kate Baked blog, and Karen of Lavender and Lovage blog. Kate is hosting it this month. Have a look at her February 1st post for more details.
And We Should Cocoa, a monthly baking challenge hosted by Choclette of Chocolate Log blog and Chele of Chocolate Teapot blog. It also has guest hosts, and this month it's hosted by Jen of Blue Kitchen Bakes.
Have a look here for how to join in the challenge.