How to Make Quadruple Chocolate Soft Fudgy Pudding Cookies

Step-by-Step Guide

1. 1

   Step 1: Grease lightly and sprinkle a little flour on the baking tray/sheet.

   Preheat oven 160ºC.
2. 2

   Step 2: Sieve the self raising/rising flour into a mixing bowl.

   Make sure that there are no lumps in the flour and that there is enough air in the flour. ,, Add the caster/superfine sugar, 2 eggs, milk, toffee yoghurt and drinking chocolate.
   
   Stir and mix in well. , Stir in.
   
   Grate the bar of chocolate into the mixture and stir through.
   
   The mixture will now resemble cookie dough. , Flatten each ball with the back of the metal spoon. , Do not allow them to touch at the edges; leave room for spreading during baking. , Bake for 25 minutes or until the cookies appear done. , Open the oven door and remove the cookies briefly.
   
   Spread a little milk over the top of each cookie and add the white chocolate buttons/ chopped white chocolate to the top of the cookies.
   
   Then pop the tray/sheet back into the oven and bake the cookies using the residual heat in the oven for a further 5 minutes. , Remove from the baking tray/sheet with a spatula or fish slice.
   
   Place on the wire rack to cool. , Store uneaten cookies in an airtight container and eat within a few days.
   
   These go well with a pot of tea. ,
3. 3

   Step 3: Rub in the soft butter until the mixture forms the consistency of breadcrumbs.

4. 4

   Step 4: Make a well in the middle of the mixture.

5. 5

   Step 5: Add the dried fruits and golden syrup.

6. 6

   Step 6: Roll the dough into a large ball

7. 7

   Step 7: then break off into small balls to form the cookie shapes.

8. 8

   Step 8: Transfer the cookie shapes to the baking tray/sheet.

9. 9

   Step 9: Place in the preheated oven.

10. 10

    Step 10: Turn off the oven heat.

11. 11

    Step 11: Take the cookies out of the oven.

12. 12

    Step 12: Serve once cooled.

13. 13

    Step 13: Finished.

Detailed Guide

About the Author