Self-Saucing Pecan Brownie Pudding
Self-Saucing Pecan Brownie Pudding
Ingredients
Base
- 185g unsalted butter, chopped
- 90g (2/3 cup) pecans, halved lengthways
- 70g (1/2 cup) extra pecans, toasted, coarsely chopped
- 80ml (1/3 cup) golden syrup
- 125g Nestlé Bakers' Choice Dark Chocolate Chunks
- 2 eggs, lightly whisked
- 110g (1/2 cup) white sugar
- 150g (1 cup) plain flour
- 2 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 125ml (1/2 cup) milk
- Large pinch of salt
Topping
- 225g (1 cup) white sugar
- 2 tbsp cocoa powder
- 250ml (1 cup) cold water
Instructions
- 1
Preheat the oven to 180°C/160°C fan forced. Grease a 2L (8 cup) baking dish.
- 2
Melt 30g of the butter in a small frying pan over medium heat. Add the pecans and golden syrup. Cook, stirring, for 2-4 minutes or until toasted and glazed. Set aside.
4 min - 3
Place the chocolate and remaining butter in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in the egg, sugar, flour, cocoa, baking powder, milk and salt until just combined. Fold through the extra chopped pecans. Pour into the prepared dish.
- 4
For the topping, whisk together the sugar and cocoa. Sprinkle the cocoa mixture evenly over the pudding. Carefully pour the water into the dish around the edges of the pudding.
- 5
Bake for 40 minutes or until the top is firm. Set aside for 5 minutes to settle. Dust with extra cocoa and top with the candied pecans.
45 min
