This week, Lucy has created a brilliant warming, decadent pudding for you all to devour and enjoy.
Lucy Loves started a tour of other people’s kitchens this weekend, so today’s recipe is bought to you from my lovely parents’ home in Eastbourne. With a slight nip to the sea breeze now it’s October, I decided to share this wonderfully warming Hot Toffee Brownie Pudding recipe with you.
I bought this sturdy cast iron pan recently with a view to making a stove top pizza. I did, it was brilliant and will be appearing on Lucy Loves shortly, but in order to get my 20 quid’s worth, I discovered this tasty recipe for a proper autumnal pudding.
This Hot Toffee Brownie Pudding is dense and rich and will have your guests bedding in for the night and unlikely to want to leave. It’s packed with chopped up caramel chocolate bars which create little pockets of sticky, chewy bits in the brownie.
Served straight from the pan in large wedges with ice cream there can be no more decadent or brilliant way to end a meal. I love finding a new crowd pleasing pudding. Especially one that is made in one bowl then served in the pan it’s cooked in. This is my kind of recipe. I hope it’s yours.
This recipe will be on Lucy Loves later on this week.
Hot Toffee Brownie Pudding Recipe
Serves 8 people, or one greedy person
You will need an oven proof cast iron frying pan or baking tin if you don’t have one, 20cm to 23cms, buttered or oiled
- 150g butter
- 200g dark chocolate, at least 50% cocoa solids
- 225g caster sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract or paste
- 100g plain flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 4 Mars bars, or any other chocolate bars you prefer, mine were around 40g each
- Extra chopped Mars bar or crushed Crunchies to decorate and toffee sauce and ice cream or cream to serve
Pre heat your oven to 160 degrees fan assisted.
Butter or oil your cast iron frying pan or baking tin then, if using a cast iron pan, put in the oven to heat through.
In a large bowl, add the butter and chopped dark chocolate. Microwave or pop over a pan of simmering water until just melting. Leave to cool slightly before stirring in the caster sugar. Beat both eggs in a small bowl then add to the chocolate mixture with the vanilla extract, stirring well.
Fold through the flour, salt and cocoa powder then add the chopped Mars bars and stir, but don’t over mix.
Remove your cast iron pan from the oven and pour in the brownie mixture. Bake for 25 to 30 minutes or until just cooked through and firm to the touch. Leave to cool down for 10 to 15 minutes before serving. Take the pan to the table and decorate with chopped chocolate bars and a generous drizzle of toffee sauce. Ice cream and double cream optional.
The inspiration for this dish came from Sally’s Baking Addiction, with thanks.