Gooey hot pud with a blueberry centre

Name: Gooey hot pud with a blueberry centre
Total time: 1800 s
Yield: 3 servings
Cuisine: British
Ingredients: 10 g ground almonds; 45 g 70% good quality dark chocolate; 35 g butter; 40 g caster sugar; 1 tsp vanilla essence; 1 egg; 5/6 chopped walnuts; 20 g blueberries; 1.5 tablespoons sugar; Cinnamon powder

Saj @cook_23930268

London

Gooey hot pud with a blueberry centre

Saved

Ingredients

30 mins

3 servings

10 gground almonds
45 g70% good quality dark chocolate
35 gbutter
40 gcaster sugar
1 tspvanilla essence
1egg
5/6chopped walnuts
Blueberry centre
20 gblueberries
1.5 tablespoonssugar
Cinnamon powder

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Steps

30 mins

1

Preheat the oven at 170 degrees. Melt the chocolate and butter using a double boiler method or in the microwave but be careful not to burn the chocolate if you do it in the microwave
2

In a separate bowl mix the egg, sugar and vanilla essence and whisk until it has a light, thick and creamy consistency
3

Once the egg mixture is ready, gently fold in the chocolate and butter mixture ensuring you keep the airiness
4

Gentry fold in the almonds once the chocolate has been mixed in. Add in the chopped walnuts and stir them in. The cake mix part of the recipe is now complete!
5

For the blueberry centre, put the blueberries, cinnamon and sugar in a bowl and microwave it for one minute. Check the consistency after one minute it should be thick but still pourable. If it is not thick enough, microwave it for another 30 - 60 seconds. Your blueberry centre is then ready!
6

Divide the blueberry compote into 3 small ramekins then layer the chocolate cake mixture on top of blueberry mixture. Bake in the oven for 15-20 mins!