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06 August 2008

Uber Chocolate Self Saucing Pudding

At long last, what everyone has been asking for, my recipe for the amazing pudding from a few weeks ago. It started out as an ordinary self saucing pudding, but I had some strawberries that needed to be eaten and then there was the half packet of frozen raspberries and the balsamic vinegar and you get the drift of what happened. Needless to say it was very rich and very yum. My housemate and I were the only ones who couldn't finish it. This is meant to serve four.

Chocolate Self Saucing Pudding

60g butter
½ cup (125ml) milk
½ tsp vanilla extract
3/4 cup (165g) caster sugar
1 cup (150g) self raising flour
1Tbsp cocoa powder
¾ cup (165g) firmly packed brown sugar
1Tbsp cocoa powder, extra
2 cups (500ml) boiling water
extras*

  1. Preheat oven to 180°C/160°C fan-forced. Grease 1.5litre (6 cup) ovenproof dish.
  2. Melt butter with milk in a medium saucepan. Remove from heat; stir in extract and caster sugar, then sifted flour, cocoa and extras. Spread mixture into dish.
  3. Sift brown sugar and extra cocoa over mixture. Spread mixture into dish.
  4. Bake pudding about 40 min or until centre is firm. Stand for 5 min before serving.

· The extras are a couple of handfuls of frozen raspberries (fresh are acceptable also, we just didn't have any on hand) and a handful or so of chopped chocolate.

· We served it with a raspberry and strawberry coulis. Just stick berries in a pot with sugar, balsamic vinegar and a bit of water. Cook down until a thick sauce, squishing the berries as you go.


No photos this time, we devoured them before it was even cooled. That whole stand for 5 minute thing we ignored and burnt ourselves as a result.

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