Sunday, May 15, 2011

Chocolate Self-Saucing Pudding

First of all, it turns out that this is a difficult pudding to understand. People just nod and smile but maybe they don't know what I am saying? I had to spell it out for my friend, both the 'self' and the 'sauce' part, and then confirm the pudding part too. Then I had to describe it.

But to get to the point. This is another dish that I remember from childhood. The recipe comes from a big cookbook that Mum had, with a red spine, something like 'The NZ  radio and television cookbook'. Great old thing, loads of good recipes. You could tell this one got a lot of use because the page was chocolatey (probably a result of my own making of it). When Dad was out of town or just not around and dinner time we would sometimes have just pudding instead of a meal, like apple crumble or rice pudding or this chocolate pudding. Sometimes just custard and ice-cream, which people here find odd because apparently both are already side-dishes. Which is rubbish, custard is clearly a dessert in it's own right. They just don't make it properly here. It's more like sauce. Sometimes we would have porridge in the evening too, which other people also think is weird. I would say that the rice pudding and chocolate self-saucing pudding were best though, and if there was leftovers of the chocolate pudding I would have them cold for breakfast the next day. 

Chocolate Self-Saucing Pudding

4 tablespoons butter
½ cup milk
50 grams chocolate (optional)
1 cup flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons cocoa

3 tablespoons coconut
½ cup sugar
2 tablespoons cocoa
2 cups hot water

Preheat oven to 200°C. Grease a large casserole dish (at least 2 litre capacity, mine almost always overflows, and make sure it has a lid)

Melt butter (and chocolate if you're using it). Add the milk and dry ingredients, mix well to make a smooth batter. Place the mixture in the greased casserole dish.

Mix together dry sauce ingredients - that is the cocoa, sugar and coconut. Sprinkle over dough.

Pour hot water over the pudding as gently as you can.

Bake with lid on for 50 minutes. Like a cake, it will be done when a skewer comes out clean but that is a little hard to judge due to the sauce. It is very important that the oven is pre-heated and properly hot when the pudding goes in.

Now it is done! Let it cool a little and serve with cream or ice-cream. All my Irish friends thought this was great, for some reason I got the comment 'it's a real proper pudding'. Well what else did they expect?

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