Espresso martini
Partnered content with Absolut and Kahlúa
Learn how to make this classic coffee cocktail. Our easy recipe uses freshly brewed espresso, a dash of coffee liqueur and a simple sugar syrup.
Dark chocolate pudding with malted cream
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 3
Skip to ingredients
For the puddings
- 60g butterplus extra for the ramekins
- 2 tbsp cocoa powder
- 100g 70% dark chocolate
- 2 eggs
- 100g caster sugar
- ½ tsp malt powder(we used Ovaltine)
For the cream
- 100ml double cream
- 2 tbsp muscovado sugar
- 1 tbsp malt powder
To serve
- 9 Malteserscrushed into large chunks
- 3 glacé cherriescut in half
- 1 tbsp chopped salted pistachios
Nutrition: per pudding
- kcal798
- fat54g
- saturates32g
- carbs65g
- sugars58g
- fibre5g
- protein10g
- salt0.5g
Method
step 1
Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
step 2
Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.
