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Serves
6
Prep
15
mins
Cooking
20
mins
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Chocolate & Date Molten Puddings

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Directions
Step 1

Pre-heat oven to 190oC (170oC fan-forced). Heat dates and juice in a small saucepan until boiling. Remove from heat and set aside to cool.

Step 2

Meanwhile; place chocolate and butter in a microwave safe bowl. Place in microwave for 30 second bursts on high, stirring in between, until melted and smooth. Set aside to cool.

Step 3

Using electric beaters, beat eggs, yolks and sugar until pale and doubled in volume. Add chocolate mixture, mixing well until combined. Fold in the flour, coconut, Bi-Carb Soda and date mixture and mix well.

Step 4

Spoon mixture between 6 x 250ml capacity greased muffin pans. Bake for 12 minutes or until just cooked. They will still be wobbly in the middle. Allow to sit for 3-4 minutes before turning out.

Step 5

Serve chocolate puddings with a good dollop of cream or a scoop of ice-cream and sprinkle with the toasted Shredded Coconut.

Ingredients
  • 3/4 cup dates, finely chopped
  • 80ml orange juice
  • 180g dark chocolate, chopped
  • 150g reduced salt butter, chopped
  • 3 eggs
  • 2 egg yolks
  • 1/3 cup caster sugar
  • 1/4 cup plain flour
  • 1 tbs McKenzie's Shredded Coconut
  • 1/4 tsp McKenzie's Bi-Carb Soda
  • For serving, McKenzie's Shredded Coconut, extra, toasted
  • For serving, Cream or Ice-Cream

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Related Products


  • McKenzie's Shredded Coconut 215g

  • McKenzie's Bi-Carb Soda 1kg

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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