Monday, 13 August 2012

Self-Saucing Chocolate Pudding

Have you ever had that awful feeling when you can't find your wallet? You reach into your handbag and... nada. It's not where it's meant to be. You retrace your steps, thinking about where you were the last time you used it. It dawns on you that you haven't seen it since Saturday morning and it's now Monday afternoon. You turn the house and car up-side-down looking for it. You call your husband to ask if he has it for moral support. Your thoughts immediately turn to the person who may have found it. That person who could be out there using your credit card like they just won lotto. Panic sets in. You cancel appointments (because now you don't have your credit card to pay for them), and you start to dread the endless phone calls it's going to take to cancel all your cards. Your husband calls you back and suggests checking one of the many bags you were carrying on Saturday while you were juggling kids, football helmets, mouth guards, thermoses, portable chairs, hats and scarves. Eureka... it's there... with the bike pump (?)

A girl can waste a lot of time, accuse everyone under the sun, have a mild anxiety attack and have a home that looks like it's been burgled all while convincing herself that her wallet will never be seen again. Believe me, Ihave the ransacked house and the nervous rash to prove it.

And now I'm going to have a bowl full of Self-Saucing Chocolate Pudding and a meditation session.

Self-Saucing Chocolate Pudding
from Delicious
Serves 8

185g plain flour
110g caster sugar
3 teaspoons baking powder
100g cocoa powder
250ml milk
80g unsalted butter, melted
2 eggs, lightly beaten
Finely grated zest of 1 orange
170g brown sugar
Thickened cream or creme fraiche (optional), to serve

Preheat the oven to 180 degrees C.

Place flour, caster sugar, baking powder, 50g cocoa powder and a pinch of salt into a bowl. Add milk, butter, egg and orange zest, then beat with a wooden spoon to combine. Pour the batter into a 1.5L ovenproof dish.
Place the brown sugar and remaining 50g cocoa powder in a bowl, stirring to combine, then sprinkle over the pudding batter. 

Carefully pour 400ml boiling water over pudding, then bake for 30 minutes or until just set with a slight wobble in the centre. Serve with cream or creme fraiche.

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