Chef Deepak’s Speke Resort Inspired Chocolate Brownie Pudding with Coconut Cream Ganache
A Sweet Memory from Speke Resort: Deepak’s Chocolate Pudding Reimagined
A rich, gooey brownie pudding soaked in silky coconut cream ganache and topped with toasted almonds and coconut. This dessert is built in two layers: a deep soak of ganache before chilling, and a warm drizzle just before serving — perfect for impressing guests one portion at a time.
You can read more about my first (and hopefully not last!) trip to Uganda, but long story short: one of the highlights of my time at Speke Resort, where I stayed for a conference, was a surprising and unforgettable dessert served during our farewell party by the poolside.
The night my team hosted a closing dinner, there was a gorgeous buffet of grains, salads, grilled vegetables, proteins fresh off the fire — and of course, a dessert station.
One of my colleagues returned to our table raving about a chocolate dessert he’d just tried. “It’s incredible,” he said, “but I’m not quite sure what it is.” Curious, I walked over to the dessert table, read the label, and saw it was simply titled “Chocolate Pudding.”
I served myself a scoop alongside some fresh fruit (no need for ice cream — Uganda’s fruit is impeccable), and took a bite. What I tasted was unforgettable: rich, warm, gooey, chocolatey, and deep in flavor — like a fudgy brownie swimming in silky chocolate ganache. It wasn’t overly sweet, and there were hints of brown sugar, caramel and nuttiness that made it absolutely irresistible. Most of us went back for seconds.
A day or two later, during our final luncheon, I mentioned the pudding to the resort staff — and to my surprise, the chef himself, Chef Deepak, came out to meet our group. He generously shared how he developed the dessert, which was originally inspired by classic pudding recipes but made with thoughtful East African twists.
Since food writing is one of my passions, I made sure to jot down his notes — and even snapped a photo with him to remember the moment.
My Adaptation
Back home in the U.S. weeks later, I recreated the pudding in my own kitchen. To make it my own — and to accentuate the almond flavors and add another tropical element, coconut — which I coconut at multiple levels and is common in castle parts of neighboring Kenya and Zanzibar:
Toasted coconut on top
Coconut sugar in the batter
A lush coconut cream-based ganache poured over the cooled brownie pudding
I also added almond extract to the batter to enhance the almond flour, and toasted slivered almonds for the topping to bring extra texture and depth.
What I ended up with is a layered, rich, satisfying dessert with fudgy depth, nutty warmth, and creamy tropical sweetness. I like to think of it as a tribute to that night in Uganda — and to the kindness, generosity, and talent of Chef Deepak.
This pudding is not overly sweet, and great with some tropical fruit such as papaya, berries, pineapple, pears, and passion fruit.
General Tips:
Make sure you use the highest quality ingredients possible! It will make all the difference.
To enhance the flavour, warm up your single serving for about 30 seconds.
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Chocolate Brownie Pudding with Coconut Cream Ganache
A rich, gooey brownie pudding soaked in silky coconut cream ganache and topped with toasted almonds and coconut. This dessert is built in two layers: a deep soak of ganache before chilling, and a warm drizzle just before serving — perfect for impressing guests one portion at a time.
Ingredients
- 500g unsalted butter (about 4.5 sticks), melted
- 2⅓ cups coconut sugar (or granulated sugar)
- 5 large eggs
- 2 cups almond flour
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups coconut cream
- 2 cups chocolate melting wafers
- 2 tablespoon maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- 2 cans (13.5 oz each) coconut cream
- 20 oz chocolate melting wafers
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- ½ cup chopped almonds, toasted
- ½ cup shredded coconut, toasted
Instructions
- Preheat oven to 325°F (165°C). Grease and line a 9×13 inch baking dish.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Stir in melted butter, vanilla, and almond extract.
- In a separate bowl, whisk together almond flour, all-purpose flour, cocoa powder, and baking powder.
- Fold dry ingredients into wet until just combined.
- Pour into the baking dish and bake for 25 minutes. If browning too quickly, tent with foil and bake another 15–20 minutes.
- Let cool 20–30 minutes.
- Make the soaking ganache (Part 1). Heat 2 cups coconut cream until hot (not boiling). Pour over 2 cups chocolate wafers. Add vanilla and honey if using. Sit for 2–3 minutes, then stir until smooth, then cool.
- Break the pudding into large chunks to expose the soft interior.
- Chill the dish for at least 1 hour, or even overnight.
- Toast chopped almonds and shredded coconut in a dry pan or oven at 325°F (165°C) for 5–7 minutes until golden and fragrant. Set aside to cool then place in air-tight containers until ready to use.
- Take similar steps as before. Heat the cans of coconut cream until hot (not boiling) and pour over the chocolate wafers, and let the ganache sit 2–3 minutes, then stir until smooth. Add the vanilla and honey.
- Make the drizzling ganache (Part 2). About 10 minutes before serving, heat 1 can of coconut cream until hot (not boiling).Pour it over 10 oz chocolate wafers, and let it sit 2–3 minutes, then stir until smooth. Add vanilla and honey. Warm the rest when ready to use and repeat for each serving.
- In four smaller serving dishes, add ¼ of the broken brownie pudding to each.
- Pour ½ batch of soaking ganache over each portion (keep in the fridge otherwise). The texture should resemble wet, rich soil after heavy rain.
- Drizzle with fresh ganache and top with toasted almonds and toasted coconut. Serve each dish slightly warmed or at room temperature.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Chocolate Coconut Cookies (Homemade Romany Cream Biscuits)
Introduction to Romany Creams: A Timeless Treat
If there's one biscuit that holds a special place in the hearts of Southern Africans, it's the iconic Romany Cream. Known for their rich chocolate flavor, perfectly crispy texture, and creamy center, these decadent treats have been a staple in households for generations. Whether paired with a hot cup of coffee, as a mid-afternoon snack, or shared during celebrations, Romany Creams are as versatile as they are delicious.
This recipe was inspired by Romany Creams (one of my favourite biscuits/cookies of all time). Make this batch first if you've never tried them, then taste the originals and let me know what you think!
My understanding is that Romany Creams were originally developed from Gipsy Creams (a reference to a recipe of custard cream biscuits from the nomadic people of Romany/other parts of Europe). Introduced in the UK, sales fell flat, but the recipe was revitalised in South Africa, where the biscuits are still produced today. I won't go too deep into the history here, but look it up when you get the chance.
I recommend making Romany Creams throughout the year, but with a few sprinkles, everyone will want you over in the holiday season.
A note on preparing the dough: using a stand mixer will save you some time, and the dough hook makes the kneading easier, giving you a more consistent result. However, you can use your hands throughout the process.
Here are some helpful tips for making perfect Romany Creams at home:
1. Choose Quality Ingredients
Use high-quality cocoa powder and chocolate for the best flavor. The richness of the biscuit depends on the quality of these key ingredients.
2. Cream Butter and Sugar Thoroughly
Creaming the butter and sugar until light and fluffy ensures the biscuits have the perfect texture—crisp yet tender.
3. Sift Your Dry Ingredients
Sifting the dry ingredients (like flour, cocoa powder, and baking powder) helps avoid lumps and ensures an even distribution for a smooth dough.
4. Don’t Overwork the Dough
Mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of light and crisp.
5. Shape Consistently
Roll the dough into evenly sized balls or logs to ensure the biscuits bake uniformly. If you’re pressing them with a fork, try to make the grooves consistent for an even texture.
6. Chill Before Baking
Letting the shaped dough rest in the fridge for 15–20 minutes before baking helps the biscuits hold their shape better in the oven.
7. Bake with Care
Keep an eye on the baking time. The biscuits should be firm but not overly browned to retain their chocolaty flavor.
8. Choose the Right Filling
Traditional Romany Creams are filled with chocolate ganache or melted chocolate. Ensure the filling has cooled slightly before sandwiching the biscuits to avoid making them soggy.
9. Allow Cooling Before Filling
Always let the biscuits cool completely before adding the filling to prevent the chocolate from melting unevenly.
10. Store Properly
Once assembled, store your Romany Creams in an airtight container to keep them fresh and crispy. They can last up to a week (if you can resist eating them sooner!).
With these tips in mind, you'll be well on your way to creating Romany Creams that rival store-bought versions—if not better! I try to abide by some of these tips for the most part.
Holiday Homemade Romany Creams
Ingredients
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
- 3 sticks butter
- 1 teaspoons vanilla extract
- 1 egg
- 3 tablespoons coconut oil, melted and cooled
- 2 1/2 cups all-purpose flour (optional: substitute 1/2 cup with coarsely ground rolled oats)
- 3/4 cup Dutch process or unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups desiccated coconut
- 200g chocolate (milk and dark Cadbury or semi-sweet baking)
- Holiday sprinkles (optional)
Instructions
- Beat the sugars and butter until a creamy texture develops in a stand mixer. Add in the egg, oil and vanilla, and combine until smooth.
- Mix the other dry ingredients in a separate bowl, then add to the stand mixer bowl. Change the attachment to a kneading hook and mix quickly until a soft dough forms.
- Transfer the dough to a large floured piece of cling film. Cover with another piece, then roll out the dough to about an inch in thickness.
- Use a cookie cutter of the desired size and transfer the dough pieces to parchment-lined baking sheets - you'll probably have to do it in batches. If you are short on time, you can cover the dough with cling wrap and bake the next day.
- Optional: Use a fork to make cross lines and create a texture on the top biscuit. You can also add seasonal sprinkles on the top side of each cookie before baking.
- Chill the biscuits in the fridge covered for at least 10 minutes and bake for 10-11 minutes at 350F, watch for burning. Set aside to cool.
- While the first few batches bake, boil some water on medium-low and place a heat-resistant bowl on top. Add the chocolate to the bowl and heat until melted, stirring until smooth.
- Once everything has cooled, place a dollop of the melted chocolate inside one side of each biscuit, then close. And allow cooling further on a rack. Place in an airtight container and enjoy over five days for optimum taste.
Notes
You can also freeze the dough or cookie cut outs to bake in the future.
Nutrition Facts
Calories
118Fat (grams)
8.7 gCarbs (grams)
10 gSugar (grams)
4.3 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
White Chocolate, Dried Cranberry and Roasted Pistachio Bark
Chocolate bark is often associated with hampers and gift-giving, so what's a better time to whip up a batch than the holidays?
I recently made two recipes this season with fresh cranberries here and here, but let's not forget dried cranberries which you can do a lot with as well! They pair well with the same ingredients used in savoury dishes when used for sweet or baked goods, like pistachios!
Share this recipe as a gift, or put it together for those who want a sweet bite but not necessarily a slice of pie after indulging in an array of comfort food entrees!
What about the day after dining festivities? Many people set up their Christmas trees around this time after family meals. Play some Christmas music, sip on some hot chocolate and marshmallows, and nibble on some of this bark. That's what I did!
Since this isn't hardened sugar, it's easier on the teeth. The kids will love it, the colour and texture of the toppings give it a festive feel, and you can customize to your liking! I combined some ingredients that compliment the white chocolate and the cranberries, but it's up to you.
If you are looking for a milk or dark chocolate bark recipe, check out my masala tea bark, which I was inspired to make after a trip to Zanzibar!
Ingredients
5 drops almond extract
1 teaspoon coconut oil
2 cups white chocolate chips
1/3 cup pistachios
1/3 cup shredded coconut
1/3 dried cranberries
1 tablespoon dried roselle
Instructions
Melt the chocolate chips in the microwave for 2 minutes, stirring every 30 seconds. When you have 30 seconds left, stir in the coconut oil. Once all the chocolate has melted, stir in the almond extract. Make sure all the large lumps are gone.
Quickly spread the melted chocolate evenly (to your desired thickness) over a prepared baking tray lined with parchment paper.
Sprinkle the pistachios, cranberries, coconut, and roselle petals on top.
Chill in the freezer for 1 hour, then break apart with a knife into squares or shards. Wrap up in parchment paper and a zip lock bag and refrigerate.
Coconut Pecan Tarts
With coconuts being plentiful it makes sense that these tartlets are a sweet snack enjoyed on the island. They're spiced with a bit of nutmeg and sweetened with brown sugar. I add the pecans for crunch and to give them the pecan pie taste loved by so many. Gizzadas usually come in regular pastry that is pinched on the sides. The other crunch element comes from the phyllo dough, which is also meant to mimic the pinched pattern. I think it adds some more life and the cups hold just fine, enjoy!
