{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":48,"filter":"raw"}
This recipe is an original idea from Claire Caillebot For more of her recipes, go to caillebot.com
Ingredients
Pudding
1 cup (210g) Flour
1/2 teaspoon of salt
2 tablespoons of cocoa powder
2 teaspoons of baking powder
1 egg
1/2 cup (110ml) milk
3/4 cup (200ml) maple syrup
2 tablespoons (30g) melted butter
1/2 teaspoon natural almond or vanilla essence
1/2 cup (75g) chocolate chips
Sauce
1 3/4 cups (430ml) of water
1 1/3 cups (340ml) of maple syrup
1/4 cup (20g) of cocoa powder
Preparation
Preheat oven to 350°F.
Mix the flour, salt, baking powder and cocoa in a bowl.
In a second bowl, mix the liquid ingredients: the egg, milk, maple syrup, melted butter and almond essence (or vanilla essence).
Gradually add the liquid ingredients to the dry ingredients, mixing until a smooth paste is obtained, then add the chocolate chips and mix again.
In a small saucepan, prepare the sauce by whisking together the water, maple syrup and cocoa powder. Bring to the boil, stirring regularly with the whisk and remove from the heat.
Pour the pudding mixture into an ungreased 9-inch baking dish and cover with the sauce. Place in the oven for approximately 40 minutes.
If there is any sauce left over, it can be kept warm and poured over the cooked pudding, with a nice scoop of vanilla (or chocolate!) ice cream.
fr
