This Valentine’s Day treat yourself with this indulgent chocolate pudding created by acclaimed Aussie Chef Guy Turland. This recipe is delicious, gooey and a lot of fun to make!

Ingredients

• 2 cups self-raising flour
• 2 cups caster sugar
• 1 cup cocoa powder, plus extra to dust
• 1 cup milk
• 120g unsalted butter, melted, cooled
• ½ cup chopped hazelnuts
• 1 tsp vanilla extract
• 2 eggs
• 2 cups boiling water
• 1 punnet mixed berries
• 2 limes
• 1 bunch mint
• 2 cups cream for whipping
• honey
• vanilla

Instructions

1. Preheat the oven to 160°C.
2. Grease an 3L (6-cup) capacity ovenproof baking dish.
3. Sift the flour, 1 cup sugar and 1/2 cup cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Add hazelnuts, Gradually pour into the well, then fold to combine.
4. Spread mixture evenly into prepared dish.
5. Combine remaining 1 cup sugar and 1/2 cup cocoa and sprinkle over the top of the pudding. Carefully pour 2 cup boiling water over the top of the pudding. Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
6. Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.

You want a perfect wine to pair with this recipe? Mixing Shiraz and chocolate may sound crazy but it is a decadent and delicious mix when you get it right. 

The Self Saucing Chocolate Pudding pairs perfectly with Australia based and family-owned Wakefield Wines. Chef Guy Turland and Wakefield Wines have come together to show you a delicious, easy to make Self-Saucing Chocolate Pudding with Macerated Berries that can be shared with family and friends. Pour yourself a glass of Wakefield Estate Shiraz and watch this short video on how this dish is made.

Watch the video to cook this recipe at home.

You can enjot these two Wakefield Shiraz wines are available now at LCBO. Wakefield’s premium Jaraman Shiraz 2019 is available for a limited time in Vintages.

What I love about these wines: lush, juicy, dark berry fruits come together with notes of coffee, dark chocolate and spice.

Making this dish doesn’t require fancy techniques! Steamed mussels with creamy garlic butter sauce is the perfect meal to enjoy with a glass of crisp wine. I paired it with @louisjadot Chardonnay.

INGREDIENTS
1/4 cup extra-virgin olive oil
1/4 cut cultured butter
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
1/2 cup crème fraîche
1/2 cup lemons
2 pounds mussels

Grilled ciabatta bread for serving.

DIRECTIONS
Heat olive oil and butter in a deep pan with a lid over medium heat until shimmering. Add shallots, garlic, and pepper, cover and cook, stirring occasionally, until the vegetables are soft and beginning to brown, 6 to 8 minutes.

Stir in the wine, crème fraîche and lemons. Increase the heat to high to bring the mixture to a boil. Add the mussels and toss to coat, cover and steam until the mussels open, 3 to 5 minutes.
Remove the lid and discard any mussels that failed to open. Taste the broth and add salt if it needed.
Serve the mussels from the pot at the table, with plenty of bread for dipping!

Brands I Love:

@lovejadot
@allclad
@aceba