Molten Puddings: Great British Bake Off Pudding Week
There was no excuse not the try the technical bake from Pudding Week in the Great British Bake Off. The only special equipment required to make Paul’s molten puddings were some individual pudding moulds. We have some of those. I got them out of the cupboard and dusted them down.
I decided that I was only going to make half of the molten pudding recipe (available, as usual, on the Great British Bake Off website). You have to eat them immediately don’t you? Only two of us would be eating them so six would be a waste (or a very big waist).
The Bake Off contestants only had an hour for this bake. After spending a couple of days in the kitchen with my caramel tarts last week, this was a relief.
I turned the oven to 160° fan and greased my pudding moulds with butter. Easy. The next thing on the list was to dust the inside of the moulds with cocoa powder. I sieved a bit of cocoa powder into the moulds and gave them a good tap so that the cocoa stuck around the sides as well as to the bottom.
I melted some dark chocolate and butter in a bowl above a simmering pan. I paid particular attention to the quality of my chocolate this week. There was no way anything less than 70% cocoa solids was going into my molten pudding. I used Dr. Oetker Fine Cooks’ Extra Dark. It has 72%. Given how much chocolate I’ve ruined lately making last weeks caramel tarts and the chocolate mini rolls, I watched it carefully to make certain that it didn’t burn.
Molten pudding mixture
Between frequent stirs of the chocolate, I whisked egg yolks, whole eggs and caster sugar in a bowl using my handheld mixer. My mom said the other day when I was, once again, complaining about the KitchenAid, that the best food mixer is a strong arm and a wooden spoon. I don’t believe her. Anyway, I’m getting a bit ahead of myself here because I had a problem with the eggs. The recipe uses three eggs and three egg yolks. I was halving it so what did I do about the eggs? After pondering the problem for a few seconds I decided to use two whole eggs and one yolk. I whisked them up and then, concerned that my mixture wasn’t thickening (it’s supposed to be thick and mousse-like), I put in another yolk.
With my extra yolk and my electric mixer, my mixture was at the required thick and mousse-like stage before my chocolate and butter mixture had cooled. I had to wait a while so that it didn’t cook my eggs when I folded it in.
Once it was cool enough, I added the chocolate to the egg mixture and folded it in. Finally, I sieved plain flour over the top and folded that in too.
I half filled my moulds with the chocolate mixture. One of the main complaints about the molten puddings on the Bake Off this week was that they didn’t have enough filling. I wasn’t going to have that problem. I put a very generous teaspoonful of peanut butter into the middle of my moulds and covered it with the chocolate mixture.
My puddings went onto a baking tray and into the oven. The recipe says that they need 8-12 minutes and should come out when they are risen, but not cracked. They should retain a slight wobble.
At 8 minutes my puddings were risen. They were just starting to crack, but they were definitely still wobbly. I could see through the crack that this one was molten.
I turned the puddings onto a plate and dark chocolate streaked with peanut butter started oozing out of it straight away. Er, I don’t think that was supposed to happen.
The molten pudding on the Great British Bake Off website looks a lot less molten than mine. I think it could have done with a minute or so more in the oven.
Was it worth it?