| Macallan`s Whisky Chocolate Pudding |
| ingredients: |
Ingredients
for the pudding:
110g/ 4 ounces/ ½ US
cup castor/granulated sugar
110g/ 4 ounces/ one stick margarine
60g/ 2 ounces/ ½ US cup
cocoa powder or drinking chocolate
170g/ 6 ounces/ 1½ US
cups flour
2 eggs
25 ml/ 2 tablespoons Macallan
whisky
2 tablespoons skimmed milk
50g/ 2 ounces/ ½ US cup
soft berries of choice
Ingredients
for the sauce:
140g/ 4 ounces dark chocolate
[ 70% cocoa]
150 ml/ 6 fluid ounces/ ¾
cup double cream
25 ml/ 2 tablespoons Macallan
whisky
1 tablespoon golden syrup (light
corn syrup is the closest in
the US)
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| method: |
Blend sugar and margarine until light and fluffy.
Sieve cocoa powder or chocolate
into flour.
Whisk eggs together, then add
to sugar/margarine mix, adding
a little flour mix to thicken.
Add whisky and more flour mix
until both flour and whisky
have been used. Add skimmed
milk, to soften. Grease 4 individual
pudding moulds with margarine
and dust with caster sugar.
Place a spoonful of the mix
into each mould, cover with
tin foil and secure tightly.
Place in a pot of warm water
which reaches halfway up the
moulds. Bring to the boil then
simmer for 40 minutes
For the sauce : melt chocolate
in a bowl over boiling water,
add cream, whisky and syrup.
Remove puddings and place on
plates. Then pour over the chocolate
sauce, adding a few soft berries
before serving.
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| This
recipe is from Donald Angus Munro at
the restuarant Loop in Glasgow - he
was formerly head chef at the famous
Skibo Castle. The recipe appeared in
"Glasgow on a Plate" (Black
and White Publishing Ltd) along with
a number of other recipes for the connoisseur.
Munro acknowledges that the recipe came
from his grandmother`s old traditional
Scottish recipes. He just added the
Macallan! And of course, you can just
make the sauce and add it to one of
your own choice of sweets. |
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