This is a fusion of two different desserts. The chocolate pudding idea is from Whittaker’s A Passion for Chocolate. In the book, Tom Hutchinson from Capitol, one of Wellington’s most acclaimed restaurants, shared a soft-centered chocolate pudding recipe.
Instead of serving it with creme fraiche as he suggested, I topped the pudding with poached fig and home-made strawberry jam . The poached fig recipe is from Chef Mita Warbrick, who is the Executive Chef at Parliament.
I made the strawberry jam without a recipe. Just equal parts strawberries and sugar, a little water, juice of lemon and vanilla extract. Easy-peasy!
From Whittaker’s A Passion for Chocolate cookbook:
Soft-centred Chocolate Pudding by Tom Hutchinson
- canola spray
- 150g Whittaker’s 75% Dark Ghana chocolate, chopped
- 150g unsalted butter, chopped
- 3 egg yolks
- 50g soft brown sugar
- 50g finely ground almonds
- 3 egg whites
- 1/4 cup castor sugar
- icing sugar, to dust
- Generously spray 6 x 4 oz ceramic ramekins with canola spray
- Melt the chocolate and butter together in a double boiler and set aside. (I heated them in the microwave instead.)
- Whisk the egg yolks with the brown sugar until the mixture is pale and fluffy. Gently fold in the ground almonds. Stir this mixture into the warm chocolate and butter.
- In a bowl, whisk the egg whites with the castor sugar until they form soft peaks, then gently fold them into the chocolate mixture.
- Spoon the mix into the prepared ramekins to just below the first lip, then cover and chill in the fridge for a minimum of 3 hours and up to 4 days.
- Preheat oven to 195C fan bake.
- Bake directly from the fridge for 9 minutes.
- To serve, dust with icing sugar or better yet, top with strawberry jam and poached fig!
From FishHead Magazine’s May 2013 issue:
Poached Figs by Mita Warbrick
- 8 dried figs
- 100ml Stone’s Original Ginger wine
- 300ml water
- 175g caster sugar
- 1 clove
- 1/2 cinnamon stick
- Place the ingredients in a saucepan and bring to a simmer.
- When the figs soften, remove them from the liquor.
- Reduce the liquor to a syrup, then place the figs back in to soak until cool.
February 22nd, 2014 at 3:28 AM
February 22nd, 2014 at 11:08 PM
Thank you, Chef Mimi.
February 22nd, 2014 at 10:17 AM
It’s wonderful Dolly! Interesting poached fig recipe, sounds amazing!
February 22nd, 2014 at 11:18 PM
I was lucky to eat the poached figs made by Chef Mita Warbrick for a FishHead magazine shoot. He served the warm figs with ice cream on the side. It was just wow! So I took note of the recipe.
February 22nd, 2014 at 1:21 PM
Your pictures are as ‘sweet’ as your recipe. I especially like your little cow!
February 22nd, 2014 at 11:03 PM
I have a pair of cow cutlery for babies. But I use them anyway!