Nutty Hot Chocolate and Coconut Pudding

by Tarla Dalal

Whether you like the tanginess of orange, the mellow flavour of coconut, the soothing taste of honey, the crunch of nuts, the intensity of chocolate, or the richness of spices, you will find everything in this Nutty Hot Chocolate and Coconut Pudding.

add to my cookbook add to shopping list

Nutty Hot Chocolate and Coconut Pudding Video by Tarla Dalal View a video of this recipe here...

Added to 731 cookbooks This recipe has been viewed 16401 times

Whether you like the tanginess of orange, the mellow flavour of coconut, the soothing taste of honey, the crunch of nuts, the intensity of chocolate, or the richness of spices, you will find everything in this Nutty Hot Chocolate and Coconut Pudding. Once you have all the ingredients ready on the counter, it takes 30 minutes to cook this pudding in the oven. But, despite the enticing aroma that arises, you need to patiently let it cool for 15 to 20 minutes before having it, to achieve the perfect texture.

Add your private note

Nutty Hot Chocolate and Coconut Pudding recipe - How to make Nutty Hot Chocolate and Coconut Pudding

Tags

Preparation Time: 15 mins Cooking Time: 3 mins Baking Time: 30 to 35 minutes Baking Temperature: 160°C (320°F). Total Time: 53 mins Makes 6 servings
Show me for servings

Ingredients

1/2 cup chopped almonds (badam)
1/2 cup chopped walnuts (akhrot)
1 tbsp raisins (kismis) , optional
1 1/4 cups roughly chopped dark chocolate
3/4 cup grated coconut
2 tbsp honey
1/4 cup orange marmalade
2 tbsp butter
1/4 cup plain flour (maida)
1/2 tsp cinnamon (dalchini) powder
2 tbsp powdered sugar

Method

Combine the chocolate, honey, orange marmalade and butter in a broad non-stick pan
Switch on the flame, mix well and cook on a slow flame for 2 to 3 minutes or till it becomes a smooth sauce, while stirring continuously.
Remove from the flame. Transfer the mixture into a bowl, add the almonds, walnuts, raisins, coconut, plain flour and cinnamon powder and mix well.
Add the powdered sugar and mix well.
Pour into a greased loose bottom baking tin, spread it evenly and bake in a pre-heated oven at 160°c (320°f) for 30 to 35 minutes.
Remove from the oven and allow it to cool for 15 to 20 minutes.
Serve immediately.