Tuesday, May 31, 2011

Self-Saucing Baked Chocolate Pudding

Hubby saw this recipe on the Sunday newspaper and asked me of I can make it. That's a pretty rare situation because, as ironic as it sounds, my Hubby does not have a sweet tooth. Yup, all my friends and family would be so excited to taste my creations, but not him. Since it's such a rarity, of course I jumped into the opportunity. Besides, dinner was sort of a failure as the steamed fish was screwed up. I needed to do something to repair my ego!

Thankfully, I just happened to have everything I needed. Fate has meant for me to make this pudding tonight!

(Serves 4-6)
100g Butter
100g Dark cooking chocolate
1 egg
200g Plain flour
1 1/2 tsp Baking powder
100g Caster sugar
1/2 tsp salt
100ml Milk

100g white or brown sugar
2 Tbsp Cocoa powder
350ml Cold water

  1. Preheat oven to 170 degrees Celsius.
  2. Melt the butter and chocolate on a heat proof bowl over a pot of boiling water. Set it aside.
  3. Beat the egg in a small bowl and set aside.
  4. Sift together the flour, baking powder, sugar and salt into a large bowl. Add in the milk, the chocolate and butter mixture and the beaten egg, then mix together. The mixture should be thick and creamy.
  5. Lightly grease a deep oven dish and pour the mixture into it. I used a non-stick loaf tin, so I skipped the greasing.
  6. Mix the sugar and cocoa powder together and sprinkle over the mixture.
  7. Pour cold water over the top. It may look disastrous, but don't worry, it will sort itself out while it bakes.
  8. Bake in oven for about 40minutes. Because my black loaf tin heats up faster and retain heat more effectively, I cut the baking time by 8minutes.

The pudding was delicious! So moist and chocolaty, such a great comfort food for a Monday night. I think it would be even better served with a dollop of cream or ice cream, but I was just a little lazy and guilty. Besides, the pudding is self-saucing!

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