Some years ago I received a Donna Hay Chocolate cookbook for my birthday - it has been a delight to trial various recipes from it over the years, but this was the first time I attempted her Chocolate Self Saucing Pudding. May I tell you, it was well worth the effort on this rainy autumn day in old Northern Victoria? Mmmmmm, Beck, Michelle and I hooked into this scrummy dessert dolloped with ice cream as we gasbagged about all things wonderful - from the upcoming local football formal ball to Johnny Depp and Tim Burtons latest collaboration. Why not join us - whip up this decadent delight and have a girls coffee morning some rainy Monday !!!
130g softened butter
1 1/4 cups Castor sugar
2 eggs
1 1/2 cups plain flour
2 1/4 teaspoons baking powder
1/2 cup cocoa powder
1/2 cup hazelnut meal
1/4 cup malted milk powder
1 cup milk
sauce
2/3 cup brown sugar
2/3 cup malted milk powder
1 1/2 tablespoons cocoa powder
1 1/2 cups boiling water
(I actually found that I wanted more sauce in the pud....you might like to double the quantity as I will do in the future...)
Preheat oven to 170 degrees C. Place butter and sugar in the bowl of an electric mixer and beat until pale. Add the eggs gradually and beat until smooth. Sift the flour, baking powder and cocoa over the mixture, add the hazelnut meal, malted milk powder and milk and beat until smooth. Spoon the pudding mixture into a well greased ovenproof baking dish.
To make the sauce, place sugar, malted milk powder and cocoa in a bowl, pour over boiling water and stir to combine. Spoon over the pudding mixture and bake for 45-50mins or until risen and cooked when tested with a skewer. Serves 6 plentifully.
mmmmmmmmmmmmmm
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