GSABO, recipe, hubs 2

Hot Chocolate Pudding


The Great South African Bake Off

BBC Lifestyle



  • 60g Margarine
  • 100g Castor Sugar
  • 1ea. Egg
  • 2ml Vanilla Essence
  • 120g Self-Raising Flour
  • 15ml Cocoa
  • 1ml Salt
  • 75ml Milk


-90g Dark brown sugar -15ml Cocoa powder - 300ml Boiling water - 5 ml Instant coffee powder


  • 120g Raspberries
  • 60ml Sugar
  • 5ml Lemon juice
  • 30ml Water

Nut brittle:

  • 125ml Castor Sugar
  • 30ml Water
  • 100ml Chopped nuts


  • 125ml Cream
  • 15ml Icing sugar

Preparation method


  • Pre-heat oven to 180 C
  • Cream margarine and sugar until light
  • Beat egg and vanilla
  • Sift dry ingredients
  • Beat in egg and 5ml of flour
  • Add milk and flour alternately
  • Spray ramekins with non-stick spray
  • Scoop batter into ramekins 10 ramekins


  • Mix ingredients for sauce in a saucepan
  • Heat until sugar is melted
  • Pour over batter
  • Bake for 15 minutes

Coulis:   - Place all ingredients in a saucepan - Simmer until sugar has dissolved - Puree until smooth - Strain and leave to cool

Nut Brittle:

  • Heat water and castor sugar in a saucepan until caramelised
  • Put nuts onto well-greased baking paper in a baking tray
  • Pour caramel over nuts, leave to cool
  • Break into small pieces

Chantilly cream:

  • Whip cream at medium speed to soft peaks
  • Add icing sugar, continue beating until stiff


  • Assemble all the elements on individual plates