Sunday Spoil: Walnut cranberry chocolate pudding

The combination of chocolate, cranberries, and nuts will warm you even on the chilliest of days. This delectable dessert is perfect when served right from the oven.

Serves 6  

You’ll need: For the pudding: 250ml flour; 180ml castor sugar; 45ml cocoa powder; 10ml baking powder; 1ml salt; 125ml chocolate chips*; 60ml dried cranberries; 125ml walnuts, chopped*; 180ml Lancewood Double Cream Plain Yoghurt; 30ml melted butter; 2.5ml vanilla essence; 1 extra large egg.

For the sauce: 15ml cocoa powder; 80ml soft brown sugar; 250ml boiling water.

How to:

Sift flour, castor sugar, cocoa, baking powder and salt together. Add chocolate chips, cranberries and 80ml of walnuts and mix through. Beat the yoghurt, butter, vanilla essence and egg together. Add to dry ingredients and mix until well combined. Spoon into 6 well-greased ramekins – the mixture should fill 2/3 of the ramekin. Place ramekins on a baking tray for easy handling.

Stir the ingredients for the sauce together until the sugar has dissolved. Pour sauce over puddings. Sprinkle remaining walnuts on top. Bake in a preheated oven at 180°C for 25 – 30 minutes.

Serve with extra Lancewood Double Cream Plain Yoghurt, ice cream or cream.

Cook’s notes:

* Walnuts can be replaced by pecan nuts or almonds.

* Use 60ml mixed dried citrus peel instead of cranberries.

* Use white choc chips instead of choc chips.

* Recipe & image by Lancewood.

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