That was the first thing I thought of when pondering this week’s WANAfriday blogging theme: Post your favourite recipe — and perhaps a story to go with it!
Yeah, all right, I proposed the theme. Because I’ve had a really tough week. And if someone put a piping hot bowl of chocolate pudding (with lashings of cream) in front of me right now, I’d hug them. And ask for seconds.
Chocolate pudding was always the favourite in our house when I was growing up. It was often served up for birthday dinners when we were young. As my siblings and I grew older and greedier, we’d triple the recipe and cook it in a massive corningware dish to make sure there was always enough for everyone to have seconds — and even thirds the following day if we were lucky.
Our family recipe is a fairly standard one, and very easy. It resides to this day in “Auntie Florence’s cookbook”, which was actually a booklet compiled as a fundraiser about 40 years ago. The chocolate pudding page is stained and battered and the modestly typed recipe is marked up with various amendments and suggestions. I photo-copied it in all its chocolate-smeared glory for my recipe collection.
This is how I make it.
Mix the following dry ingredients in the dish you intend to cook it in (such as a large Corningware casserole dish).
- 1 cup self-raising flour
- 1/2 cup sugar
- 2 (heaped) tablespoons of cocoa
To this dry mix, add:
- 2 tablespoons of butter or margarine, melted. (I use a 1-litre jug in the microwave, and reuse it later for the sauce…)
- 1/2 cup milk
- a dash of vanilla essence
and mix in the dish using a wooden spoon (or equivalent).
For the sauce, melt an additional 1/4 cup (I do about 4 tablespoons) of butter or margarine in a jug (~1 litre capacity).
Add 3/4 cup brown sugar (approx 5 heaped tablespoons) into the melted butter and mix until dissolved. (NOTE – must be brown sugar, not any other type. Some recipes may instead use cocoa with some sugar to sweeten.)
Add 1-1/4 cups boiling water to the melted butter/sugar mixture. (NOTE: I often make more sauce than this, because the more sauce the better!)
Pour the liquid sauce gently over the pudding mixture in the dish and put straight into preheated oven at 180C (350F) for about 45 minutes.
The pudding will have a sauce underneath it when cooked.
This recipe serves approximately 4 people. (As I mentioned, double the recipe for pure indulgence.) I think it’s best served with cream.
I’ll share the links of other wanafriday recipe participants as they come to hand. To join in, simply write a post sharing one of your favourite recipes and tweet to #wanafriday.