This is a yummy pudding and if you mill with sharp blades you would never know that it is made with whole grains. You can miss the soaking step, although it does make the whole grain flour much lighter. The rapadura can be replaced with raw sugar or vice versa.
Serves 6
Ingredients220g spelt, wheat or khorasan grain
250g non-homogenised milk (or your milk of choice)
1 tbsp organic apple cider vinegar
80g butter
50g rapadura
25g organic cocoa
2 tsp homemade baking powder
150g blackberries (fresh or thawed)
25g organic cocoa
80g organic raw sugar
460g boiling water
Method:Mill grain for 1 minute and 30 seconds on speed 9. Pour into a bowl or jug and sit it on top of the scales. Weigh in milk and measure in vinegar. Mix well and leave covered with a tea towel to soak at cool room temperature for 12-24 hours.
After the soaking period preheat oven to 180 degrees and grease a medium sized pudding basin (6 cup capacity).
Add butter and rapadura to TMX and cream for 1 minute on speed 3. Add 25g cocoa, vanilla and soaked flour and mix for 20 seconds on speed 3.
Add baking powder and blackberries and mix on reverse speed 3 for 10 seconds. Scrape batter into greased pudding basin (scrape bowl out well and there is no need to wash before next step).
Place 25g cocoa, raw sugar and boiling water into TMX bowl and mix for 20 seconds on speed 2. Pour carefully over pudding batter (pour over the back of a spoon) and bake for 45-50 minutes.
Stand for 10 minutes before serving. Enjoy!
Notes:Feel free to use all rapadura or all raw sugar in the recipe. Both will work well.
As with all self-saucing puddings take care not to overcook or you will loose all of the lovely sauce.
Photos:Check out the photo on my blog
here.
