CHOCOLATE SELF-SAUCING PUDDING

From: From Scratch

If you’ve got this far in this book you’ll be aware of my tendency to make stuff over and over until I find the perfect recipe. It’s a personality flaw. When I first met (my now-husband) Adam, I made him chocolate self-saucing pudding. I think it was actually for our second date (chronology dependent on who you ask). He said he loved it. So I made it again. And again. And sometime after we were married (that would be SIX years later and heaven knows how many puddings) he confessed that he really didn’t like chocolate selfsaucing pudding. Any of them.

So, when Adam was out of town overnight recently, I made one, even though it wasn’t Tuesday night dessert night. I know. Living large.

MICROWAVE METHOD

Place the butter in a microwave-safe pie dish and melt in the microwave. Stir in the sifted flour, caster sugar, half the cocoa powder and a pinch of salt, then the milk and vanilla, and beat until smooth. Combine the brown sugar and remaining cocoa powder and sift over the top of the batter. Pour the water over the top and cook on high for 12 minutes, or until just cooked in the centre.

OVEN METHOD

Preheat your oven to 170C (340F) and grease a pie dish. In a saucepan, melt your butter. Over the butter, sift in the flour, caster sugar, half the cocoa powder and a pinch of salt, and stir well to combine, then stir in the milk and vanilla. Scrape into the pie dish. Combine the brown sugar and remaining cocoa powder and sift over the top of the batter. Pour the boiling water over the top. Bake for 20 minutes, or until just cooked in the centre.

For both versions, stand for a few minutes before serving because it will be piping hot. Delightful with ice cream. Now, I’m sure there is a spoonful left in the fridge, and given I know Adam will ignore it … if you’ll just excuse me. From Scratch: Hardie Grant

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