TOPPING
50 ml cocoa
125 ml soft brown sugar – treacle sugar (I use Demarara or Muscovado, both from Hullets)
500 ml hot water
whipped cream or ice cream for serving
Select an ovenproof dish with capacity of approx 2 litres as mixture rises during baking and then sinks back again during cooling.
Place flour, baking powder, salt, sugar and cocoa in the dish (do not grease the dish).
Stir together the dry ingredients to combine, add the soft butter or margarine and milk and mix to form a smooth thick batter.
Smooth the top of the batter with back of spoon and wipe the sides of the dish clean with a damp cloth.
Combine the sugar and cocoa for the topping and sprinkle over the batter.
Pour the hot water over and bake uncovered at 180 C for about 35 min or until a custard has formed in the base of the dish and the crust is firm and crisp. Serve hot with ice cream or cool slightly and serve with cream.
Notes:
I’ve noticed if baking in a gas oven you have to increase the period by approximately 15 minutes (to compensate for the moisture generated by the gas) to produce a thoroughly baked pudding and in order to get a crispy topping.
Yields: 6-8 servings
Storing: This pudding is at its best shortly after or on the day of baking.
Enlarging: Make more puddings in separate dishes.
Microwave instructions:
This pudding cooks very successfully in the microwave oven for a much shorter period of time. Microwave uncovered on high for about 12 minutes or until the top is firm and springs back when tested with the fingertips.
Resep en foto: Elsabie Templeton
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Elsabie Templeton
Chocolate pudding (6 servings)
150 g cake flour
10 ml baking powder
2 ml salt
175 g castor sugar
25 ml cocoa
0.5 ml ground cloves
30 ml butter melted
125 ml milk
5 ml vanilla essence
Preheat oven. Sift together flour, baking powder, castor sugar, cocoa and cloves. Add the butter, milk and vanilla to the flour mixture and mix thoroughly. Pour the dough in a greased casserol dish of 25x15x5cm. Pour the topping (see below) over and place the dish in oven on the lower rack. Topping: 250ml soft brown sugar (treacle sugar), 50ml cocoa, 300ml warm water. Combine the sugar and cocoa and sprinkle over the dough. Slowly pour the hot water over and close the lid of the oven. Set oven time 40min, temp 180 C, fan on medium and start. Voila! I used my glass Pyrex tart plate and just used a little less hot water so that it did not spill over the edges. Serve with freshly whipped cream, pouring cream or vanilla ice cream.
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