For chocolate pudding
- 250ml heavy cream
- 250ml milk
- 2/3 cup sugar
- 50g cocoa powder
- 1/3 cup cornflour
- 2/3 cup water
- 400g dark or milk chocolate couverture, roughly chopped
- Sea salt to taste
For the pies
- Eight to 10 frozen store-bought roti prata, uncooked (each about 15cm in diameter)
- Vegetable oil for deep-frying
- 1 cup caster sugar
- 1 cup cocoa powder
METHOD
To make the pudding:
- Mix the cream, milk, sugar and cocoa powder in a saucepan and bring to a simmer.
- Mix the cornflour and water to get a slurry and drizzle it into the simmering mixture, stirring constantly.
- Keep whisking and simmering until the mixture becomes thick. This should take about two minutes.
- Remove from heat and whisk in the chocolate couverture until the mixture is smooth.
- Add a couple of pinches of sea salt to the hot pudding, or as much as you fancy. Transfer to a piping bag and place in the chiller for about an hour until cool.
To make the pies:
- Thaw the frozen prata. Each piece of dough typically comes sandwiched between two sheets of plastic. Remove the top plastic sheet, leaving the bottom sheet on.
- When the dough is just soft enough to handle, pipe approximately 2 Tbs of the chocolate pudding onto the middle of each prata.
- Bring two diagonal corners of the plastic sheet together, folding the dough into a semi-circle.
- Pinch the seams to seal in the filling. Use a fork to crimp the edges of the dough for a tighter seal.
- Repeat with the remaining prata dough. Place the pies in the chiller for about an hour to firm up.
- Heat up the oil in a deep-fryer or deep pot to 170 deg C. Remove the plastic sheet from the pies and slowly slide them into the hot oil.
- Fry for two to three minutes or until golden brown. Remove from the oil and allow to cool slightly.
- Mix the caster sugar and cocoa powder and sprinkle this over the pies. Alternatively, place the cocoa-sugar mixture in a bowl and toss the pies in it to coat.
- Serve pies warm or at room temperature.
Makes eight to 10 pies
To make the pies more indulgent, add fresh berries, banana slices, nuts, peanut butter or marshmallows to the filling.