With its coffee-like aroma, wattleseed is an ideal accompaniment to chocolate and works wonderfully in this self-saucing pudding. Chef Mark Olive recommends soaking the wattleseed for 20 minutes in boiling water before starting the recipe.
- 2 tbsp wattleseeds, toasted
- 220 g (1 cup firmly packed) brown sugar
- 35 g (⅓ cup) dark cocoa powder, sifted
- 80 g unsalted butter, at room temperature
- 55 g (¼ cup) caster sugar
- 1 egg, lightly beaten
- 150 g (1 cup) self-raising flour, sifted
- 125 ml (½ cup) milk
- vegetable oil, to grease
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 6 x 150 ml ramekins for this recipe.
Drink Campbells Rutherglen Topaque NV ($18, 375 ml).
Soak wattleseeds in boiling water for 20 minutes, then drain. Combine 165 g brown sugar and 2 tbsp cocoa powder.
Preheat the oven to 180°C. Using an electric mixer, beat butter, caster sugar and remaining 55 g brown sugar until pale and fluffy. Add egg and beat until well combined. Combine flour and remaining 2 tbsp cocoa powder and stir into butter mixture, alternating with the milk, until smooth. Stir in wattleseeds. Bring a pan of water to the boil.
Meanwhile, grease 6 x 150 ml ramekins and place in a roasting pan. Divide pudding batter among the ramekins, top with cocoa mixture and then top pudding with boiling water. Fill the roasting pan with enough hot water to reach halfway up the side of the ramekins, cover the pan with foil and bake for 25 minutes or until puddings have risen and the sauce has thickened.
Photography by Derek Swalwell.
As seen in Feast magazine, Jan 2012, Issue 5.