if you want a sweet gooey dessert, then a self saucing pudding is the way to go. apparently this is the perfect dessert for a cold winter’s night. um – we’re in the middle of spring here. it doesn’t matter – this recipe doesn’t (or rather it can’t) discriminate between seasons.
1 cup gluten free self raising flour
3/4 cup caster sugar
1/2 cup cocoa powder, sifted
1/2 cup milk
1 teaspoon vanilla essence
30g butter, melted
3/4 cup firmly packed brown sugar
1 3/4 cups boiling water
double thick cream and gluten free icing sugar, to serve
1) preheat oven to 180°c/160°c fan forced.
2) lightly grease an 8 cup capacity ovenproof dish.
3) combine flour, caster sugar and 2 tablespoons cocoa in a bowl. add milk, vanilla and butter. stir to combine.
4) pour mixture into prepared pan. smooth the top.
5) combine brown sugar and remaining cocoa in a small bowl. sift sugar mixture over flour mixture. pour boiling water over the back of a large metal spoon to cover sugar mixture.
6) bake for 45 minutes or until a skewer inserted around the edge of pudding comes out clean.
7) dust with icing sugar. serve with cream.
note: pouring the boiling water over a spoon prevents the water from disturbing the sugar mixture too much.
i used a 3 litre bessemer casserole dish – it would have been ideal to have had a ceramic baking dish and a smaller one at that.
this dessert is basically a layer of sponge on top of chocolate sauce. the cake makes it own sauce as it bakes – unbelievable.
i found the recipe last night on taste.com.au and i have already made it twice in two days.
too easy. too quick. too delicious.
“the proof of the pudding is in the eating. by a small sample we may judge of the whole piece.” ~ miguel de cervantes, don quixote (1605-15)