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Rich, delicious and easy!
For the Chocolate Puddings
90g Plain Flour
60g Cocoa Powder
150g Butter
120g Caster Sugar
2 Eggs
50ml Espresso Coffee
100ml Oat Milk
For the Lime Filling
3 Limes
100g Caster Sugar
1 Egg
25g Butter
To Serve
Clotted Cream
Recipe
Zest and squeeze the limes, along with the rest of the lime filling ingredients and place into a pan.
Using the ‘bake’ function on our induction downdraft we gently heated the ingredients, stirring regularly.
Once the mixture has thickened enough to coat the spoon, carefully whisk in the butter a little at a time, then allow the mixture to cool.
Grease the ovenproof moulds and dust with cocoa powder.
Whisk the flour, cocoa powder and salt together. In a separate bowl, beat the butter and sugar together with an electric mixer until they are light and fluffy.
Next gently beat the eggs and then pouring the espresso from your Caple Coffee Machine.
Stir in the flour mixture, adding a little mixture at a time until the entire mix is well combined.
Fill each mould with a third of the chocolate batter, then make a well in the centre of each with a teaspoon.
Add a heaped teaspoon of the curd and then cover with the remaining batter and smooth the tops.
Place the puddings in the Combi Steam Oven and set the combination steam function to 180°C.
Bake in the Combi Steam Oven for 17-18 minutes or until they have risen.
Remove from the moulds and plate up.
Add a quenelle of the clotted cream, dust with cocoa powder and zest some lime on top.
Serve & Enjoy!
