Chocolate Self-Saucing Pudding
Although the day is bright, the sky is blue and spring can’t be far away, we woke to a white snow filled world again this morning and it is feeling distinctly wintery. Unless we have friends over, puddings are a rare event in our house (cakes don’t count) but after toiling away sorting out a huge backlog of papers and then getting chilled when venturing out to do the shopping, comfort food was what we needed! Amazingly, I have only made this pudding once before and that must have been at least a decade ago. I remember it as being fairly successful, so not sure why I’ve failed to repeat the experience until now. The recipe comes from The Essential Vegetarian Cookbook a book I picked up in a remaindered bookshop many years ago. Unlike others I’ve picked up on a similar whim, I do actually use this one, however occasionally! As there were only two of us I didn’t use the full quantities given, but as I couldn’t do an exact split, the ratios ended up being rather different to the original recipe. I also fancied spicing it up a bit with cinnamon. This is what I did:
- Melted 2oz unsalted butter.
- Beat 2 duck eggs into 4 fl oz milk.
- Sifted 4oz wholemeal flour, 1 level tsp baking powder, 1 tbsp cocoa and 1 tsp ground cinnamon into a bowl.
- Stirred in 4oz granulated sugar.
- Made a well in the centre and poured in the egg mixture followed by the melted butter and mixed it all together.
- Poured this into a greased pyrex soufflé dish.
- Broke up 100g bar of dark chocolate 85% and placed in pan with 8 fl oz milk and 3 fl oz water.
- Stirred over low heat until melted and smooth.
- Poured over sponge mixture and baked for 30 mins at 180C (gas 4).
- and baked in a preheated oven at 180C for 30 mins.
- Dusted with a tsp of icing sugar before serving.