Method
- Individually, freeze the Turkish Delight and also the chocolate pieces for 25 mins.
- Then preheat oven to 160C fan forced (180C normal).
- Sift the flour and cacao right into a large bowl. Adding the caster sugar, melted butter and milk, and blend until smooth.
- Transfer the mix to some large gratin (or ovenproof) dish after which push the frozen Turkish Delight and chocolate pieces in to the pudding. Lightly smooth the very best using the rear of a spoon and evenly sprinkle the brown sugar within the lot. Cautiously pour the boiling water outrageous, fostering to not wash away the sugar. Prepare within the oven for around 40 mins before the top is simply set. Then remove and hang aside for five mins.
- When ready, scatter the raspberries and pistachios outrageous and sprinkle with icing sugar.
- Serve with cream or frozen treats.
- from “Kitchen Coquette” by Katrina Meynink
Ingredients
- 200 gm Turkish Delight, reduce 5 cm pieces
- 100 gm dark cooking chocolate, reduce 5 cm pieces
- 200 gm self-raising flour
- 30 gm Nederlander cacao
- 220 gm caster sugar
- 125 gm unsalted butter, melted
- 250 gm milk
- 110 gm brown sugar
- 250 ml boiling water
- 150 gm fresh (or defrosted frozen) raspberries
- 80 gm pistachios, roughly chopped (optional)
- icing sugar
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