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Nut-Praline Chocolate Upside-Down Pudding    HT  Veg  DP  45mins
Serves 4     Hot    Dessert    Vegetarian   Nuts



For the Syrup

50g/2oz Butter
50g/2oz Brown Sugar
2tbsp Single Cream

Other ingredients

25g/1oz Chopped Almonds or

Pecan Nuts

75g/3oz Self Raising Flour

100g/4oz Caster Sugar
2 tbsp Unsweetened Cocoa Powder
90ml/3fl.oz. Milk (approx)
50g/2oz Softened Butter     

1 Egg
teasp Vanilla Extract

Whipped Cream or Ice Cream to serve


1. Preheat the oven to 180C, 350F, Gas Mark4 and lightly grease a 20x10x5cm/8x4x2 inch loaf tin.


2. Make the syrup by melting the butter in a small saucepan. Stir in the brown sugar and cream and cook gently, stirring constantly until just blended.


3. Pour the syrup into the loaf tin and sprinkle the nuts evenly over the syrup. Set aside.


4. In a large mixing bowl, stir together the flour, sugar and cocoa powder. Add the milk, butter, egg and vanilla and beat with an electric whisk until well combined.  


5. Gently pour batter over the syrup and nuts in the pan, place on a baking sheet and  bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.


6. To serve - Cool on a wire rack for 5 minutes then loosen the sides and invert onto a serving platter. Serve warm with whipped cream or ice cream.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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