Next level chocolate brownie pudding | three ways

CHOCOLATE BROWNIE PUDDING THREE WAYS

Chocolate is one of those star ingredients that can be found all over the world, in all sorts of ways you can imagine. After eating our way around Australia, Europe, America, Asia and more, we can definitely say we have a weakness for anything chocolate - it’s in our pantry, backpacks, pockets and they somehow find their way into our bellies. Traveling within these places inspired us to create 3 completely different recipes using one pouch of Back Country Cuisine Chocolate Brownie Pudding.

Most of us can vouch that a night isn’t done right, without finishing it off with something sweet, and that’s why we’ve got you covered. Here are three different ways you can build your own chocolate brownie pudding dessert.

1. SMORE SANDWICH

Who doesn’t love a good old fashion gooey smore? Now, these are truly a campfire go to and a great fun activity for all. There’s no one specific way of making a smore, whether you like your marshmallow burnt or just toasted, we ain’t judging.

Serves: 4

Time: 20 minutes

Ingredients:

1. 1x Back Country Cuisine Chocolate Brownie Pudding Pouch
2. 8x graham crackers (substitute: arrowroot biscuits)
3. 4x marshmallows

Method:

1. Rehydrate Back Country Chocolate Brownie Pudding Pouch as per instructions.
2. Take 2x graham crackers
3. Put some chocolate pudding sauce on one of the grahams
4. Roast a marshmallow and then put it on top of the chocolate
5. Top it off with the other graham
6. Enjoy!

Tip: Graham crackers can be found at some international supermarkets or online. Otherwise, you can also use arrowroot biscuits as a substitute.

2. CHOCOLATE ORANGE MISO PUDDING

There’s something about chocolate, spices and fruit. Not too long ago, we discovered these ginger wafers that we can’t get enough of. It has a sweet, zingy, fresh buzz to it, so we thought it would make an interesting mix with orange and chocolate. Let me tell you, we weren’t wrong.

Serves: 4

Time: 20 minutes

Ingredients:

1. 1x Back Country Cuisine Chocolate Brownie Pudding Pouch
2. 1/2 tsp miso paste
3. 1x orange (with rind)
4. 8x ginger wafers (substitute: ginger biscuits)

Method:

1. Add miso paste and orange rind in Chocolate Brownie Pudding Pouch, then rehydrate as per instructions.
2. Cut orange into thin slices and set aside.
3. To serve, spoon the pudding in a bowl with ginger wafers and orange slices on the side.

Tip: Use the wafer to scoop up the pudding and then take a bite of the orange.

3. DECONSTRUCTED CHOCOLATE BERRY LAMINGTON

This won’t come to many of you as a surprise, but us Aussies are pretty fond of our lamingtons (fond being an understatement). They were always packed in our lunch boxes as a kid in school, so this recipe brings back a lot of memories. In this concoction we have chosen to use a jam sponge cake for a little extra sweetness and because jam tastes so good, extra berries to make it sound a little healthier and lots and lots of coconut because we love it.

Serves: 4

Time: 20 minutes

Ingredients:

1. 1x Back Country Cuisine Chocolate Brownie Pudding Pouch
2. 1x jam sponge roll
3. 4x tbsp desiccated coconut
4. 2x tbsp freeze-dried berries

Method:

1. Rehydrate Back Country Cuisine Chocolate Brownie Pudding Pouch as per instructions.
2. Roughly cut sponge roll into bite size pieces and put in a bowl.
3. To assemble, dollop on some chocolate brownie pudding, sprinkle a good amount of desiccated coconut and crunch up some freeze-dried strawberries.