Chocolate Ginger Puddings

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Chocolate Ginger Puddings
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Health Score:
5,3 / 10
1 hr
ready in 3 h. 30 min.
Ready in

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie472 kcal(22 %)
Protein10.24 g(10 %)
Fat17.41 g(15 %)
Carbohydrates58.04 g(39 %)
Sugar added5.58 g(22 %)
Roughage1.07 g(4 %)
Vitamin A122.42 mg(15,303 %)
Vitamin D0.84 μg(4 %)
Vitamin E1.92 mg(16 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.28 mg(25 %)
Niacin3.45 mg(29 %)
Vitamin B₆0.08 mg(6 %)
Folate109.41 μg(36 %)
Pantothenic acid0.74 mg(12 %)
Biotin0.74 μg(2 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C0.01 mg(0 %)
Potassium106.06 mg(3 %)
Calcium41.44 mg(4 %)
Magnesium13.95 mg(5 %)
Iron1.68 mg(11 %)
Iodine27.9 μg(14 %)
Zinc0.67 mg(8 %)
Saturated fatty acids9.79 g
Cholesterol80.05 mg


For the puddings
1 ½ ounces Yeast
cup milk (3.5% fat)
4 ½ cups flour
1 Vanilla bean
0.333 cup sugar
1 pinch salt
4 eggs
½ cup butter
3 ½ ounces semi-sweet chocolate (70% cocoa solids)
0.333 cup crystallized ginger (chopped)
In addition
5 ounces semi-sweet chocolate (70% cocoa solids)
4 tablespoons Coffee liqueur
0.333 cup crystallized ginger
butter (for the molds)
How healthy are the main ingredients?
Product recommendation
Cannot be frozen.

Preparation steps

Crumble the yeast into a bowl and dissolve in a little milk. Mix with 2 tablespoons flour, cover and let stand for about 30 minutes to allow the yeast to start working. Slit the vanilla bean open lengthways, scrape out the seeds and add to the flour. Put the rest of the flour in a heap on a work surface, make a small well in the center and put the mixed yeast into it. Add a pinch of salt, the eggs, butter and the rest of the milk and knead to a smooth dough. Add more or less milk to produce a dough that is not sticky. Put the dough into a bowl and put to rise in a warm place for at least 1 hour, until it has doubled in volume.
Preheat the oven to 180ºC/350ºF (with fan).
Butter 10-12 small molds. Knead the finely chopped chocolate and ginger into the dough. Shape into 10-12 balls and put into the molds. Put to rise for a further 30 minutes or so, then bake in the preheated oven for about 30 minutes.
Turn out of the molds and let cool to lukewarm.
Chop the chocolate and melt over a hot bain-marie with the coffee liqueur. Put the puddings on plates, pour a little chocolate sauce over and serve decorated with candied ginger.