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boilingwaterMy Grandma's traditional never-fail self-saucing chocolate pudding. It's the recipe that has never failed anyone in our family and gets brought out at every birthday unless we've made Grandma's chocolate/orange/lemon cake instead. I made it on Tuesday night for my cousin's birthday and thought I should share it. It takes five-ten minutes to throw together before you sit down to eat and it's ready at the end of the meal.
NB: Australian tablespoons are 20ml or four teaspoons and a cup is 250ml, which is what I used. Wikipedia tells me that American cups are about 236ml and US tbsp 15 - either add a little more of everything or work purely in one set or the other.
That said, your measurements don't need to be precise - I usually use a dessert spoon (two to a tablespooon) and estimate my half cups.
Preheat the oven to 190C/350F
Combine 2 tbsp butter
1/2 cup sugar
1 egg
in a bowl and beat until creamy.
Sieve 1 1/2 tbsp cocoa powder and 1 cup self raising flour into the bowl. Stir lightly.
Add some vanilla and half a cup of milk. Mix it all together. It's a thick batter at this stage and not too dark. Kind of a nice, mid-brown.
Pour it into a greased glass oven dish that's about 20cm/side and a good five or six cm deep.
Mix 3/4 cup sugar and 1 tbsp cocoa together and sprinkle over the pudding - try to get it reasonably evenly distributed. Pour 1 1/2 cups of boiling water on top of that. Don't stir it or jostle it around too much at this stage - you want the sugar/water/cocoa to stay on top of the cake mix. Put it carefully in the oven at 190 degrees Celcius or 350 Fahrenheit for 35-40 minutes and bake it until the cake half of it is cooked through (ie, when a knife inserted into it comes out clean).
Serve with cream. It should look something like this:
(No, that's not my picture)
NB: Australian tablespoons are 20ml or four teaspoons and a cup is 250ml, which is what I used. Wikipedia tells me that American cups are about 236ml and US tbsp 15 - either add a little more of everything or work purely in one set or the other.
That said, your measurements don't need to be precise - I usually use a dessert spoon (two to a tablespooon) and estimate my half cups.
Preheat the oven to 190C/350F
Combine 2 tbsp butter
1/2 cup sugar
1 egg
in a bowl and beat until creamy.
Sieve 1 1/2 tbsp cocoa powder and 1 cup self raising flour into the bowl. Stir lightly.
Add some vanilla and half a cup of milk. Mix it all together. It's a thick batter at this stage and not too dark. Kind of a nice, mid-brown.
Pour it into a greased glass oven dish that's about 20cm/side and a good five or six cm deep.
Mix 3/4 cup sugar and 1 tbsp cocoa together and sprinkle over the pudding - try to get it reasonably evenly distributed. Pour 1 1/2 cups of boiling water on top of that. Don't stir it or jostle it around too much at this stage - you want the sugar/water/cocoa to stay on top of the cake mix. Put it carefully in the oven at 190 degrees Celcius or 350 Fahrenheit for 35-40 minutes and bake it until the cake half of it is cooked through (ie, when a knife inserted into it comes out clean).
Serve with cream. It should look something like this:
(No, that's not my picture)
no subject
Date: 2009-06-03 05:38 pm (UTC)The main difference is I put it in a greased bowl, clingfilm it and put it in the microwave for 3-5 minutes, then turn it out onto a plate.
Haven't tried baking one in the oven yet, might have to try it.
no subject
Date: 2009-06-04 11:58 am (UTC)no subject
Date: 2009-06-04 12:04 pm (UTC)But then you turn it out onto a plate, so the sauce is on top, makes a lovely pudding.
no subject
Date: 2009-06-04 12:18 pm (UTC)