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Published June 11th 2011
So its winter time again and this time it's gotten super chilly, super fast. Fortunately (or unfortunately for my waistline, thighs and derriθre) it means hot, delicious desserts are a must and this one is at the top of my list.
Ever since I can remember, I have seriously loved desserts and all things sweet, to this day my mind is regularly consumed with thoughts of tasty treats. This recipe was originally by my great grandmother and luckily, my Grandma chose to pass it on to me. I debated whether to share it, as it's so special to me, not to mention the secret will now be out that I'm not some sort of dessert genius, but I decided it's just too good to keep to myself.
This pudding never fails to impress and is much easier than anyone would ever guess. It's rich, gooey and totally indulgent, enjoy.
cup caster or white sugar 1 cup self raising flour cup of cocoa (I like Bournville best) 2 tablespoons butter (softened)
cup milk 2 teaspoons vanilla extract or essence
cup brown sugar
½ cup caster sugar
½ cup cocoa
1 cup water
Preheat the oven to 180 degrees (fan forced).
Sift the dry ingredients into a mixing bowl and stir to combine.
Add the melted butter, milk and vanilla to the dry ingredients and mix until well combined.
Spoon the batter into a lightly buttered baking dish. (Medium size, about 20 x 24) Make sure the dish has sides a couple of inches high to allow room for the topping.
Mix together the brown sugar, caster sugar and cocoa, scatter evenly over the top of the pudding batter.
Carefully pour the cup of water over the topping.
Put into oven and cook for approximately 45 minutes.