Sometimes it’s hard to transfer my swirling brain into the written word. This Sunday, my overactive mind wanted to go merry-making at the Southhall Mela but my balanced brain orders I must stay at home, finish packing for the second voyage du 2015 scheduled for next week, de-clutter the shelf in the living room in order to create space for new books, decide on an appropriate spot for the new study we have placed an order for, watch the French Open and treat my beautographer over this homemade chocolate pudding with custard coating.
When I started this blog I wrote as if I was writing in my journal. After all, no one was reading so I didn’t think about it much. As the blog grew, I started to overthink every word I wrote because I felt eyes looking over my shoulder as I typed. Would this help someone…does this sound narcissistic…will I inadvertently destroy a young and impressionable human being? Blogging has been challenging lately because life’s priority is constantly changing and it’s been hard to focus with so many things going on. I often ask the beautographer what can I title a particular post including this one and he suggests something I may or may not like. For this post, I took up the title he suggested and combined it with what I had in my mind initially. Whether I personally like chocolate or not, the lure for this quintessentially Christmas dish is just too great for anyone I know of. I was travelling during Christmas last year, so, no homemade chocolate pudding but I was pleased to finally get my fix this Sunday.
Lets Prepare It Now
Chocolate pudding and plain ready-made custard combine in this sweet treat prepared specially for my beautographer, you and your family. The popping raspberries on top of the dark chocolate sauce and custard coating over the chocolate pudding adds a bit of a thrill to this fun dessert. This traditional yet playful chocolate pudding recipe is part of an array of fairground treats for Christmas dinners but hey, I expect that kids will love this recipe too, so why wait till December?
Serves: 6 Time: 2 hours
Ingredients I Used:
For the Chocolate sauce:
For the pudding:
100g butter, plus extra for the bowl
2 tbsp golden syrup
100g light brown sugar
8 tbsp milk
2 eggs (large or medium)
1 heaped tbsp cocoa powder
225g self-raising flour
1 tsp ground cinnamon
¼ tsp bicarbonate of soda
1 pinch salt
1 pot of shop-bought custard.
4 – 5 pieces of Raspberries (Alternatively, you can use 1 strawberry)
Step one: Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
Step two: Melt the butter, syrup and sugar in a saucepan (see here). Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
Step three: Pour the mixture into the pudding bowl. Cover it with aluminium foil.
Step four: Fill a large saucepan with a couple of inches of boiling water from the kettle and carefully lower your pudding in. The water should come halfway up your pudding, so top it up if you need to.
Step five: Bring the water to the boil, put the lid on, then simmer for about 11⁄4 hours, making sure you keep the water topped up when needed so it doesn’t boil dry. After this time, carefully remove your pudding from the pan.
Step six: Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc.
Step seven: To make the sauce, place a large heatproof mixing bowl over a pan of simmering water (make sure it’s not too tight a fit or the steam will burn you). Add all of your sauce ingredients and allow to melt, stirring frequently until blended and glossy. Remove from the heat.
Step eight: Turn the pudding out onto a nice big and deep platter, but keep in mind that the chocolate sauce is hot and runny and will be poured over. Be careful! Place the pudding in the centre of your table with a pot of warmed custard and a pot containing the remaining warmed chocolate sauce. Top the pudding with a few raspberries and let everyone dive in!