Decadent Chocolate Pudding with Roasted Winter Fruits
For the brownie:
250g good quality chocolate - I used Whittakers 72% Ghana
1 and 3/4 cups brown sugar
1 cup plain flour
1 teaspoon baking powder
1/2 cup cocoa powder
Preheat the oven to 180deg. C. Line a 22 x 30cm or similar baking dish with baking paper.
Place the butter and chocolate into a large heavy based saucepan and melt over a low heat.
Take from the heat and allow to cool a little.
Add the sugar and mix well, followed by the eggs. Mix the eggs in well using a whisk.
The mixture will be thick, smooth and glossy.
Sift the dry ingredients together. Slowly stir into the chocolate mix until well blended.
Place in the lined baking tin and bake for 35 minutes until set, but still fudgy in the middle.
Allow to cool in the tin. The brownie can be reheated in the microwave - about 15 seconds per piece will do the trick.
For the roasted fruit:
3 or 4 granny smith apples
6 stalks of rhubarb
3 to 4 tablespoons brown sugar
Preheat the oven to 200deg. C and line a baking sheet with baking paper.
Peel the stringy skin from the rhubarb by starting from the cut end and pulling it away from the length of the stalk using a paring knife. Cut into 10cm lengths.
Peel, quarter and core the apples. Toss them, and the rhubarb in the brown sugar. Spread the fruit out on the lined baking sheet and bake for about 30 minutes until tender.
We served our brownie and winter fruit with whipped cream and ice cream.