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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Cream together butter (room temperature) and 50g of sugar. (Photo #1)
Add 70g of sugar to eggs and beat until thick and creamy. (Photo #2)
Pour in half of the egg mixture to the butter mixture and mix slightly.
Add sifted flour/cocoa powder/almond powder mixture and blend.
Stir in the rest of the egg mixture and blend until well combined. (Photo #3)
Transfer the batter into pudding cups or small molds. (Photo #4)
Place the cups on a baking tray. Pour hot water into the tray, up to about 1.5cm in depth, and bake in a preheated oven at 180 °C (356 °F) for 30 minutes.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
six 7cm pudding cups |
317kcal |
120 minutes |
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| butter |
100g |
| sugar |
120g |
| whole eggs |
150g |
| cake flour |
80g |
| cocoa powder |
20g |
| almond powder |
20g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour, cocoa powder and almond powder.
- Butter the cups.
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