• Portions: 6
  • Temperature: 180
  • Cooking Time: 25

Saucy Choc Pecan Pudding

Need a recipe for a tasty sweet snack? Try this saucy choc pecan pudding recipe for a delicious baked treat today. Stork – love to bake.

You can do it

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Ingredients

Main ingredient Group

60g very soft Stork Baking Margarine
125ml castor sugar
1 egg
1tsp vanilla extract
250ml cake flour
1tsp baking powder
0.5tsp ground nutmeg
1 pinch of salt
4tsp cocoa powder
80ml milk
45g pecan nuts, chopped
60ml choc chips

Sauce Ingredients

125ml apricot jam
15ml cocoa powder
300ml boiling water
2tsp Stork Baking Margarine, melted

To Serve

1 Cream / ice cream

Step by step method

  1. Cream the Stork Bake and castor sugar until light in colour.
  2. Beat the egg with the vanilla essence and whisk into the Stork Bake mixture, mixing to a soft, smooth consistency.
  3. Sift the flour, baking powder, nutmeg, salt and cocoa powder directly into the creamed mixture. Whisk quickly to combine, then add the milk and whisk to smooth out.
  4. Fold in the pecan nuts and choc chips. Turn the thick batter into a lightly greased 20cm pudding dish (at least 5cm deep as the sauce will bubble in the oven).
  5. Stir together the ingredients for the sauce and pour carefully over the batter.
  6. Bake at 180°C for 25 minutes or until risen and firm.
  7. Serve hot with cream or ice cream.