I have had a weekend of cooking inspired by Autumn, which is strange since Autumn has barely arrived here in Phoenix and has such little affect on the temperature, trees and surrounds one might barely notice.

First up there was the Spicy Vegetable Soup for dinner Saturday night, and then Sunday night I decided to make a Self-Saucing Chocolate Pudding as a surprise dessert for J. I chose this dessert in particular because we are having friends over on Friday night who aren’t as adventurous as we are when it comes to food and this dessert offers no unusual food challenges… and it is delicious!

In a bowl cream together 100 grams of softened unsalted Pudding mixture.jpgbutter and 1/2 a cup of sugar. Beat until it is pale and fluffy. Gradually beat in 2 eggs and 1 teaspoon of vanilla essence. Beat until completely combined.

In a separate bowl sift together 1 cup of self-raising flour, 2 heaped tablespoons of cocoa and a pinch of salt. Slowly fold this into the egg and sugar mixture. Be gentle. Alternate between dry ingredients and adding 3 tablespoons of milk. Fold until completely combined. Place the pudding mixture in a greased ovenproof dish.

It is incredibly easy to make the self-saucing part of this recipe. In a small bowl combine 1/2 a cup of sugar and 1 tablespoon of cocoa. Mix together until combined. Carefully sprinkle this across the top of the pudding mixture, spreading it evenly and gently over the top. Gently pour 1 1/2 cups of boiling water over the top until the sugar and cocoa mixture is completely covered.

All done! Now just bake it in a preheated 180C degree oven for 30 minutes. A crunchy crust should form on top of the pudding.

It is best served with vanilla icecream but we didn’t have any in the freezer Sunday night. We will have to get some for our dinner on Friday night since J. thinks our friends will really love this. It is rich, warm, gooey and the slight crunch the crust on the top offers makes for such a variety of textures. Perfect for a cool autumn evening or for any night really!

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