Black Rice and Palm Sugar Pudding
With roasted pineapple and vanilla butter.
Prep Time: 20mins + 2 hrs refrigeration
Total Cooking Time: 50 mins
Makes 24 portions
1/3 cup (40g) plain flour
1/2 cup (60g) cocoa powder
2 cups (500g) sugar
250g (8oz) good quality dark chocolate, chopped into small pieces
250g (8oz) unsalted butter, melted
2 tsp vanilla essence
4 eggs, lightly beaten
1 cup (125g) chopped pecans or walnuts
1. Preheat oven to moderate 180 C (gas 4) Lightly grease a 20 x 30cm (8 x 12”) cake tin and line with baking paper, leaving the paper hanging over on the two long sides.
2. Sift flour and cocoa into a bowl and add sugar, nuts and chocolate. Mix together and make a well in the centre.
3. Pour butter into the dry ingredients with the vanilla and eggs and mix well. Pour into the tin, smooth the surface and bake for 50 mins (the mixture will still be a bit soft on the outside).
4. Chill for at least 2 hrs before lifting out, using the paper as handles. Cut into pieces and decorate.