Ingredients:
1 Egg, lightly beaten
1/2 cup Brown Sugar
250 g NESTLE* Choc Bits, Dark Chocolate
3/4 cup WHITE WINGS* Self Raising Flour
JARRAH* Cappuccino, to serve
1 Tablespoon NESTLE* Baking Cocoa, sifted
425 g Stoneless Black Cherries in Syrup
3 Tablespoons Margarine
300 ml Thickened Cream
1 Egg, lightly beaten
1/2 cup Brown Sugar
250 g NESTLE* Choc Bits, Dark Chocolate
3/4 cup WHITE WINGS* Self Raising Flour
JARRAH* Cappuccino, to serve
1 Tablespoon NESTLE* Baking Cocoa, sifted
425 g Stoneless Black Cherries in Syrup
3 Tablespoons Margarine
300 ml Thickened Cream
Cooking Method:
1. Blend margarine with sugar in bowl. Stir in egg, flour, cocoa, ¾ choc bits and ¼ cup reserved syrup
2. Grease 6 half cup moulds. Place 4 cherries in base of each and top with chocolate mixture.
3. Cover moulds with oiled alfoil, pressing firmly at sides.
4. Steam puddings in a perforated steamer for 20 minutes over gently boiling water. Stand for 5 mins.
5. Loosen edges with knife and turn puddings onto serving plates.
1. Blend margarine with sugar in bowl. Stir in egg, flour, cocoa, ¾ choc bits and ¼ cup reserved syrup
2. Grease 6 half cup moulds. Place 4 cherries in base of each and top with chocolate mixture.
3. Cover moulds with oiled alfoil, pressing firmly at sides.
4. Steam puddings in a perforated steamer for 20 minutes over gently boiling water. Stand for 5 mins.
5. Loosen edges with knife and turn puddings onto serving plates.
Serve with cream, chocolate shards and hot creamy cappuccino.
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