If you’ve got this far in this book you’ll be aware of my tendency to make stuff over and over until I find the perfect recipe. It’s a personality flaw. When I first met Adam, I made him chocolate self-saucing pudding. I think it was actually for our second date (chronology dependent on who you ask). He said he loved it. So I made it again. And again. And sometime after we were married (that would be SIX years later and heaven knows how many puddings) he confessed that he really didn’t like chocolate self-saucing pudding. Any of them.
So, when Adam was out of town overnight recently, I made one, even though it wasn’t Tuesday night dessert night. I know. Living large.
Ingredients 9
100 g butter
225 g self-raising flour, sifted
230 g caster sugar
80 g unsweetened cocoa powder, divided
250 ml full-cream milk
2 tsp vanilla extract
230 g brown sugar
500 ml boiling water
Pinch salt
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Method 12
Microwave Method
Place the in a microwave-safe pie dish and melt in the microwave.
Stir in the sifted , , half the and a pinch of , then the and , and beat until smooth.
Combine the and remaining and sift over the top of the batter.
Pour the over the top and cook on high for 12 minutes, or until just cooked in the centre.
Stand for a few minutes before serving because it will be piping hot. Delightful with ice cream.
Oven Method
Preheat your oven to 170°C (340°F) and grease a pie dish.
In a saucepan, melt your .
Over the , sift in the , , half the and a pinch of , and stir well to combine, then stir in the and .
Scrape into the pie dish.
Combine the and remaining and sift over the top of the batter.
Pour the over the top.
Bake for 20 minutes, or until just cooked in the centre. Stand for a few minutes before serving because it will be piping hot.
