Chocolate Plum Pudding from the Muffin Tin
Difficulty:
Preparation time: 20 minutes
Serving size: 4
Ingredients
- 3 slices of IBIS brioche from the previous day
- 75 g sultanas
- 4 tbsp rum
- 50 g breadcrumbs
- 30 g chopped almonds
- 2 tbsp dark cocoa powder
- 1 tbsp flour
- 1 tsp baking powder
- 50 g soft butter
- 40 g sugar
- 2 eggs (size M)
- 1 apple
- approx. 100 ml milk
Also:
- 1 muffin tray
- butter for greasing
- custard or lightly whipped cream for serving
Instruction
Cut the brioche slices into small cubes. Rinse the sultanas in hot water, place in a bowl and soak in the rum.
Mix the breadcrumbs, almonds, cocoa powder, flour and baking powder in a bowl.
Whisk the butter with the sugar until fluffy. First beat in one egg, then thoroughly beat in the second egg.
Peel the apple, quarter it, core it and grate the flesh. Add to the batter with the rum sultanas, the breadcrumb mixture and the brioche cubes and whisk until evenly combined. Stir in as much milk as necessary until the dough is nice and moist. Cover and leave to rest for about 30 minutes.
Preheat the oven to 150 °C. Fill the deep frying pan about 2 cm high with water and heat it up. Grease the cups of the muffin tins with butter.
Divide the batter between the moulds, filling them no more than two-thirds full. Cover with aluminium foil and place the muffin tray in the hot water bath. Cook in the bain-marie for approx. 30 minutes, then take out and remove the mini puddings from the moulds. Divide onto dessert plates and enjoy with vanilla sauce or lightly whipped cream.
Preparation time plus approx. 30 minutes resting time and 30 minutes baking time
