Midnight Chocolate Pudding Cakes

Midnight Chocolate Pudding Cakes are a extra indulgent chocolate treat. The egg free chocolate pudding cakes are so tender and rich, they literally melt in your mouth.

This is a large batch pudding cakes recipe and I do not have that many pudding cups. So instead I use just a muffin tray and flip them over to serve. This recipe would be amazing if you made it into one large pudding but I think getting your own pudding is a little special!

Tips:

• The vinegar and baking soda will fizz up so pick your bowl wisely and don’t mix them ahead of time.

• Milk and cream should be room temperature.

Enjoy! x

Midnight Chocolate Pudding Cakes

Makes approximately 16 - 18

• 1 1/3 cups / 330 grams butter softened

• 1 1/2 cups soft brown sugar firmly packed

• 1 teaspoon vanilla essence

• 3 cups flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 3 tablespoon cocoa powder

• 1 1/2 cups full cream room temperature

• 1 1/2 cups milk room temperature

• 2 tablespoon white vinegar

• 2 teaspoon baking soda

• 3/4 cup dark chocolate chopped

Directions

1. Preheat oven to 355 degrees F / 180 degrees C fan bake. Grease 2 x 12 cup muffin pans.

2. In a medium bowl cream butter and sugar for 1 - 2 minutes. Use a hand mixer or a spoon (it works fine if doing by hand). Incorporate vanilla essence. Set aside.

3. In a large bowl mix flour, baking powder, salt, and cocoa powder. Add the butter/sugar combo into the dry ingredients. Incorporate using a wooden spoon or spatula.

4. In a small bowl combine vinegar and baking soda (be careful as it will fizz up). Incorporate into the pudding batter. Stir in the milk and cream until flour lumps are no longer visible.

5. Fold dark chocolate into the pudding batter. Divide into the muffin pans. Place in the oven for 20 - 25 minutes (times will vary by oven).

6. Remove from oven, leave to cool in the muffin pans for 10 minutes. Transfer to cooling rack.

Enjoy warm with some ice cream!

Tag #stripesandwillows x