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Chocolate and Muscat Puddings

by | August 21, 2015
Chocolate and Muscat Puddings


Serves 6

• 110ml Hungerford Hill Liqueur Muscat NV
• 2 teaspoons vanilla extract
• 100g dried muscatels (if muscatels are unavailable use raisins)
• 140g butter, softened
• 390g brown sugar
• 2 eggs
• 300g self-raising flour
• 75g cocoa powder, plus extra, to serve
• ½ teaspoon baking powder
• 250ml (1 cup) milk
• 140g dark chocolate, coarsely chopped
• Vanilla ice cream, to serve


Preheat the oven to 170°C (340°F). Summer muscat, vanilla extract and muscatels in a small saucepan over medium heat until muscat is nearly absorbed and muscatels are plump (4-5 minutes) and set aside.

Beat butter and 250g brown sugar until pale and creamy, add eggs and beat to combine. Sift over flour, baking powder and 60g of the cocoa powder and mix to combine. Stir in milk and muscatel mixture, and then chocolate. Divide among six lightly buttered 500ml ovenproof moulds and set aside.

Combine remaining brown sugar and remaining cocoa un a heatproof jug. Add 375ml boiling water and stir to combine. Pour over pudding batter, dividing equally, then bake for 15-20 minutes, or until puddings are risen and a skewer withdraws clean. Dust with cocoa and serve hot with ice cream.

Recipe sourced from

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