DEATH BY CHOCOLATE PUDDING
- 250 ml cake flour
- 10 ml baking powder
- 1 ml salt
- 125 ml sugar
- 30 ml cocoa
- 30 ml soft butter or margarine
- 125 ml milk
- 2,5 ml vanilla essence
- Topping:
- 50 ml cocoa
- 125 ml soft brown sugar – treacle sugar (I use Demarara or Muscovado, both from Hullets)
- 500 ml hot water
- whipped cream or ice cream for serving
Select an ovenproof dish with capacity of approx 2 litres as mixture rises during baking and then sinks back again during cooling.
Place flour, baking powder, salt, sugar and cocoa in the dish (do not grease the dish).
Stir together the dry ingredients to combine, add the soft butter or margarine and milk and mix to form a smooth thick batter.
Smooth the top of the batter with back of spoon and wipe the sides of the dish clean with a damp cloth.
Combine the sugar and cocoa for the topping and sprinkle over the batter.
Pour the hot water over and bake uncovered at 180 ºC for about 35 min or until a custard has formed in the base of the dish and the crust is firm and crisp.
Serve hot with ice cream or cool slightly and serve with cream.
Notes:
I’ve noticed if baking in a gas oven you have to increase the period by approximately 15 minutes (to compensate for the moisture generated by the gas) to produce a thoroughly baked pudding and in order to get a crispy topping.
Yields: 6 – 8 servings
Storing: This pudding is at its best shortly after or on the day of baking.
Enlarging: Make more puddings in separate dishes.
Microwave instructions:
This pudding cooks very successfully in the microwave oven for a much shorter period of time. Microwave uncovered on high for about 12 minutes or until the top is firm and springs back when tested with the fingertips.
Recipe and photo: Elsabie Templeton
