- Preparation time
- 15 mins
- Cooking time
- 15 mins
- 6 people
- Meal course
- Posted by
- Posted on
- March 7, 2016
Oh Em Gee. This is sex in a ramekin. If you are looking to woo this is the dish for you, because it’s full to the brim with bonafide aphrodisiacs (trust me, I did my research).
But, ALAS! Fig season here has almost drawn to a close, sighhhh, it’s just such a short lived but passionate summer fling *Insert: Belinda Carlisle singing Summer Rain while I gaze forlornly at the Autumn sunrise* so you could try this with persimmons or plums or even feijoas in the cooler months.
I made this recently for a Valentines demo on a hooded BBQ, ohhhhh yes, is THAT not seriously sexual too? Uh. Huh. But obviously, it will also work equally as well in a conventional oven, if you’re into those more conventional types of things… ***insert missionary position***
Chocolate & Pistachio Pudding
125gm Self Raising Flour
100gm Brown sugar
4 tbs Dutch Cocoa ***
1 cup of Milk
80gm Unsalted Butter – softened
2 Extra Large Eggs
1 tsp. Vanilla extract
1 pinch of Sea Salt
50gms Shelled Unsalted Pistachio Nuts – chopped
100gm Brown Sugar
2 tbs Dutch Cocoa
400mls Boiling Water
4 large ripe Figs – Or other soft and sexy seasonal fruit
1 large sprig of Fresh Rosemary
2 tbs runny Honey
2 tbs Pedro Ximenez ***
200ml Crème fraiche ***
1 soft whole Vanilla Pod – or 1 tbs Vanilla Extract
- Line the cooking plate under the warming rack in your hooded BBQ with aluminium foil – this ensures the puddings won’t drip all over your BBQ and make an uncleanable mess, and Pre-heat to 200°c.
- Cut a cross into the stem end of the figs until about ¾ of the way down, then squeeze the fig softly at the base to open the quarters and expose the inside of the fruit. Line a small baking dish with baking paper and place the figs into it. In a small bowl mix together the honey and Pedro Ximenez. Place a small sprig of rosemary into each fig and drizzle over the honey mix.
- To Make the Puddings – Place all the pudding ingredients except the nuts, into your stand mixer or a large bowl and beat together until they are all combined into a smooth batter.
- Grease 6 x 300ml ramekins and evenly divide the pudding batter between them. Sprinkle over the chopped pistachio nuts.
- In a small bowl combine the brown sugar and cocoa for the sauce. Sprinkle the mixture evenly over the puddings and then carefully pour 100mls of boiling water into each ramekin.
- Carefully place the ramekins onto the lined warming rack and bake the puddings and the figs for 15 minutes until the puddings are just set and the figs are bubbly and roasted. Serve the puddings immediately with a roasted fig, a drizzle of fig syrup and a dollop of vanilla crème fraiche.
- To make the Vanilla Crème Fraiche – Scrape the seeds out of your vanilla pod and gently whip through the crème fraiche. Do not add sugar, it will balance out when added to the dessert.
- *** TIP: You could also make this as one giant pudding to eat naked in bed with your lover... OOOOOOH LALA!
- *** TIP: Once you’ve scraped the vanilla pod for your crème fraiche, pop the scraped pod into a small jar filled with white sugar and leave it to infuse. After a couple of weeks you will have homemade Vanilla Sugar.
- *** Dutch Cocoa is a Dark Cocoa. It will add bitterness to the puddings and makes them completely luxurious. If you aren’t a fan of dark Chocolate you can substitute with ordinary cocoa. *** Pedro Ximenez is a sweet and fragrant Sherry from Spain. You can substitute with any sweet sherry or omit it entirely. *** Crème Fraiche is a French soured cream. It will add a necessary tartness to this otherwise super sweet dish. You can substitute with sour cream, clotted cream or Italian mascarpone.