Finally, I have finished my exams for this semester! You know what that means? I’m now on holidays, which means I have more time to cook, bake, eat and blog about it all. Overall I think I did fairly well on the exams, I had my gaurdian angel pin on and she has never let me down, so hopefully when I get the results on July 13th (yes, it’s a friday, clearly the university isn’t supersticious!) I won’t be disappointed.
Earlier in the week a couple of my friends came around to catch up. We watched Big Brother nominations (sad, isn’t it? I know, I hate it too, but it manages to suck me in every year… damn ‘reality’ tv and its crazy charms) and played cards. I made us one of my favourite desserts of all time – Self Saucing Chocolate Pudding. As a teenager I used to always make this in the microwave, but the other night I decided to give it a go in the oven to see how it went. It ended up tasting pretty much the same, but the microwave takes a lot less time, so I will probably revert back to using it in the future. I will give both cooking methods below so you can choose for yourselves though.
Apologies for the photos, my brothers camera hates me at the moment. As I have mentioned before, I am going to buy my own soon, so if anyone has any advice for the best camera to buy for taking photos of food I would appreciate it. Anyway, on to the recipe!
Self-Saucing Chocolate Pudding (Serves 4-6)
First thing you need to do if you are cooking this in the oven is preheat it to 175C. If going the quicker microwave option, obviously skip this step. Next, cream together 1/4C unsalted butter, 1/4C brown sugar & 3/4C caster sugar. Once they are pale add in a lightly beaten egg and mix well.
Sift together 1C self raising flour & 4Tbsp cocoa and measure out 1/2C milk. Add flour and milk, alternately, to butter mixture and mix well. Pour batter into either a microwave safe cake pan or an ovenproof dish, depending on how you are cooking it. Combine an extra 2Tbsp cocoa & 1/2C brown sugar and rub together. Sprinkle over batter and gently pour 1 1/2C boiling water (1 3/4C for oven method) over everything.
Cook on medium power in microwave for 10 minutes, scrape off any overflow and return for a further 5 minutes. If using the oven, cook for 40-45 minutes. Serve with cream or ice cream & enjoy!
Recipe adapted from my high school home economics cookbook/textbook, Cookery the Australian Way.