Italian desserts Chocolate pudding sanguinaccio al cioccolato - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Italian desserts Chocolate pudding sanguinaccio al cioccolato By You Magazine - March 14, 2021 This recipe comes from my mother-in-law’s mother Lina. She also liked to flavour the chocolate with vanilla and cinnamon. It is an easy dessert to prepare ahead of time, as it benefits from resting in the fridge overnight. Try it chilled, with freshly whipped cream and berries. But it is equally good when eaten still warm with some biscotti or savoiardi biscuits (lady fingers) for dipping. Lauren Bamford SERVES 6-8 200g granulated sugar 150g unsweetened cocoa powder 30g plain flour 600ml whole milk, warmed 70g dark chocolate (70% cocoa), roughly chopped Combine the dry ingredients in a heavy-based saucepan. Add the warm milk a little at a time, so that you create a thick but smooth paste out of the dry ingredients. Continue adding milk, stirring with a wooden spoon or whisking the whole time, until you have a smooth mixture. Place over a very low heat and bring the mixture to a simmer for about 10-15 minutes, stirring constantly. When it thickens enough to heavily coat the spoon (if you drag a spoon across the bottom of the pan, you should be able to see a line momentarily), remove from the heat. At this point, you have lovely, thick, decadent hot chocolate, but to continue making puddings, stir through the dark chocolate until melted. Pour the mixture into individual serving bowls or ramekins, or even into one large bowl to serve at the table. Leave it to cool, then put it in the fridge to chill and finish setting completely (if serving with cream and berries, add these on top or on the side at the last moment). Alternatively eat the pudding warm, as is, with biscuits. Now buy the book Our recipes are from Torta Della Nonna by food writer Emiko Davies (Hardie Grant, £16.99). Emiko has lived in Florence for more than a decade and the book is a collection of some of her beloved Italian desserts. To order a copy for £14.95 until 28 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved