Monday, August 27, 2007

Delia Smith's Molten Chocolate Puddings - Take 2

I blogged about my attempt to make these a few weeks back, but that first attempt was a bit of a failure, coz I got the temperature wrong (had brought the batter to friend's place and forgot to bring the recipe book, so didn't know what temperature to bake it at), and the entire pudding was cooked, so no molten centres. Very embarrasing, especially when you have announced that these are Molten Centres.

So, I was rather pleased with my 2nd attempt. As you can see, the centres are molten, and thes are so deliciously easy to make, and quite a visual treat to see them rising in the oven. I guess the principle is that you bake it in a really hot oven, so the outsides are baked quickly, before the insides realise that they are also in a hot oven, and have time to cook.

The batter takes all of 8 minutes to whip up, okay, maybe 15 la, including sifting, measuring, and folding..... anyone looking for one piece de resistance dessert to whip up in a short time should really memorise this recipe.

7 comments:

boo_licious said...

drooooling already! Molten choc puddings are my absolute fav. Thxs for the heads up abt this recipe.

wmw said...

Memories...Sob! Sob! Where? When?

"Joe" who is constantly craving said...

mayb i can save 28 bucks from goin to cafe cafe and go to ur place instead..wat r u opening hours?

fiona (singapore) said...

hi FBB,
my first attempt failed too. it was cooked on top but not the bottom, so couldn't unmold it. also, you mentioned yrs rose... mine didn't... one thing tho, i followed delia's instruction to keep it refrigerated for at least 1.5hrs before baking. did you do that? the consistency i got was really like that of a mousse... i really wonder where i went wrong?? perhaps you could guide me a little? thanks!

fatboybakes said...

hi fiona, firstly you need to really liberally butter the molds.
mine rose even for the first occasion, (i got the oven temperature wrong, so the whole darn thing cooked, no more molten centres). no, i didnt bother refrigerating the batter. after mixing the batter, i left it to sit in the mixing bowl until i was ready to bake it, and plonked it into the moulds. actually, once you get the hang of it, its a fabulous dessert to serve. delicious, and very pleasing effect. and people go oooh and ahhhh....

fatboybakes said...

boolicious, yup, good recipe. want to try gordon ramsay's next. but i think more or less the same ler.

wmw, soon, sooon

nipples, opening hours? like one opens a shirt?

fiona (singapore) said...

thanks, FBB... i shall try again... it definitely tasted good even tho i didn't get the consistency/texture right. i dun mind even if the whole darn thing is cooked thro & thro cos it's still yummy! :)