Whip up this decadent dessert for a comforting meal during the holiday season.
If ‘comfort’ means ‘warm and gooey’ on the cake front and ‘low-key and easy’ on the making front, then this is comfort pudding 101. It’s super easy to put together – just 15 minutes – and then half an hour in the oven, ready to delight whoever is set to dive in.
SERVES: 6-8
INGREDIENTS
- 150g plain flour
- 2 tbsp cocoa powder
- ½ tsp salt
- 2 tsp baking powder
- 2 tbsp malted milk powder
- 50g dark soft brown sugar
- 50g ground almonds
- 130g unsalted butter, melted, plus 10g extra for greasing the dish
- 100g milk
- 75g crème fraîche
- 3 tbsp maple syrup
- 1 egg, lightly beaten
- 150g dried soft figs, roughly chopped
- 50g dark chocolate (70% cocoa solids), roughly chopped
Topping:
- 100g dark soft brown sugar
- 1 tbsp malted milk powder
- 1⁄8 tsp salt
- 25g unsalted butter, cut into small cubes
- 200ml water
- 150g double cream
To serve:
- 100g crème fraîche (or double cream or vanilla ice cream)
- 3 tbsp flaked almonds, toasted
- 2 tbsp maple syrup
METHOD
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Preheat the oven to 180°C fan. Butter a 26cm baking dish with about 5cm-high sides and set aside.
-
Sift the flour, cocoa powder, salt, baking powder and malted milk powder into a medium bowl. Add the sugar and ground almonds, then mix well.
-
In a jug, whisk together the melted butter, milk, crème fraîche, maple syrup and egg. Add to the dry ingredients, along with the figs and chocolate, and mix gently to combine. Transfer the mixture to the prepared baking dish.
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Make the topping by mixing together the sugar, malted milk powder and salt. Sprinkle evenly over the sponge mixture and scatter over the butter. Combine the water and cream in a small saucepan and place on medium-high heat. Bring to a simmer, then carefully pour over the sponge mixture, starting from the outside and working your way into the middle of the sponge, and then transfer to the oven. Bake for 30 minutes, until the pudding has formed a crust and the sauce is bubbling up around the sides.
-
Leave to sit for 5 minutes before spooning over some of the crème fraîche. Sprinkle with some of the toasted almonds and drizzle over the maple syrup. Serve warm, with the rest of the crème fraîche and almonds alongside.
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Ottolenghi COMFORT by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley
Photo credit © Jonathan Lovekin
Ottolenghi’s first brand-new major cookbook since the era-defining Ottolenghi SIMPLE and Ottolenghi FLAVOUR. With over 100 evocative, irresistible recipes alongside stories of childhood and home.
Steph was a Jamaican chef Helen worked with many years ago in Melbourne.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
If you want to spot a ‘Verena recipe’, the inclusion of butter and pastry are often clues, as is the use of mustard.
A mouth-watering traybake with a winning combination of flavours.
As anyone who’s ever been to an Australian barbecue will know, chocolate ripple cake is a ubiquitous, no-bake dessert.
Muhammara is a spicy Levantine dip made from red peppers and walnuts.
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs).
There are many ways to make cabbage delicious but it’s hard to improve on butter.
This warming spiced rice is a definite show-stopper, the kind of meal you’d make for a special occasion.
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim.
