Pour

Pedro Ximénez

Beyond Sweetness

Pair with

Mocha Self-Saucing Pudding

Starring: Pedro Ximénez

For me recipes, especially desserts, have to be quick and easy … and it doesn’t get much easier than a self-saucing pudding. This is a grown-up version with a hearty shot of coffee in it, which balances out a lot of the sweetness – you could use boiling water instead if you prefer a sweeter version. Dutch-process (or Dutched) cocoa has a smoother, less acidic taste and richer colour than other cocoa, as the name suggests, the process was developed in The Netherlands; it’s sometimes labelled alkalised or European-style. For me the classic match is a PX Sherry, such as Sanchez Romate Cardenal Cisneros Pedro Ximénez.

Sherry pairing by
Roberta Muir
Food-Wine-Travel Sydney Australia
The high fat and sugar content in chocolate makes it notoriously difficult to match with most wine styles – except for fortifieds.

How to make

Mocha Self-Saucing Pudding

1 cup 
self-raising flour
⅓ cup 
castor sugar
⅓ cup 
Dutch-process cocoa powder
½ cup 
milk
egg
60g 
butter, melted, plus extra for buttering
1 cup 
brown sugar
4 x 80ml shots 
hot strong espresso coffee
For dusting, 
icing sugar
For serving,  
cream

Preheat oven to 180°C.

Sift flour, castor sugar and half the cocoa into a bowl.

Whisk egg and milk together, pour into flour mixture with melted butter and beat to form a smooth batter.

Pour into 4 buttered 300ml ovenproof containers.

Combine brown sugar and remaining cocoa, rubbing it together to break up any lumps and mix well.

Scatter brown sugar mixture evenly over the batter.

Gently pour a shot of espresso over the top of the brown sugar mixture.

Bake for 25-30 minutes, until the top is firm to the touch.

Dust with icing sugar and serve with cream.

Pedro Ximénez & Gastronomy

Serving Tips

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez quick reference

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.
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Jerez-Xérès-Sherry

Sherry Wines

Classic, Passionate & Uniquely Spanish
Vino Generoso

Manzanilla

Vino Generoso

Fino

Vino Generoso

Amontillado

Vino Generoso

Oloroso

Vino Generoso

Palo Cortado

Vino Generoso de Licor

Pale Cream

Vino Generoso de Licor

Medium

Vino Generoso de Licor

Cream

Vino Dulce Natural

Moscatel

Vino Dulce Natural

Pedro Ximénez