Self-Saucing Chocolate Pud

chocpud.jpgThis recipe is kindly brought to you via Flick’s mum. A fine winter comfort food, it’ll feed four.

  • ¾ C (3 oz) self-rising flour (if you don’t have self-rising, you can fake it with cake flour plus 1¼ t baking powder and ¼ t salt)
  • 2 T cocoa
  • 1½ t instant coffee powder
  • pinch salt
  • 4 oz butter, room temp
  • ⅔ C (4 oz) superfine (caster) sugar
  • 2 eggs, slightly beaten
  • ½ t vanilla essence
  • 1–2 T milk

Sift flour, and mix in cocoa, instant coffee and salt. Cream the butter and sugar until light, then gradually beat in eggs and vanilla. (Do this a little at a time, incorporating the egg completely into the creamed butter before you add more, and add some flour mixture with last few additions of egg. Don’t just dump the egg in the butter, or you end up with a lumpy swill and have to toss it and start again.) Fold in the remaining flour, and enough milk for a fairly soft consistency. Spoon evenly into a well-greased smallish but high-sided oven dish. Add some chopped or halved walnuts to top; I used good North Carolina pecans.

  • ⅔ C (4 oz) firmly packed brown sugar
  • 1 T cocoa
  • 1 C very hot water

In small bowl mix the cocoa and brown sugar, then add hot water and stir until it’s smooth. Pour this over the pud and bake at 375°F for 40 minutes. The sauce will magically migrate under the pudding, and the whole bubbling mass will seem alive, eager to slither out of the pan like a tiny marauding chocolate Blob. Wait until it stops moving then serve with whipped cream. Delishimo.

Leave a Reply

Your email address will not be published. Required fields are marked *