Revathi from En Ulagam is hosting this month's From My Rasoi and the theme chosen was Comfort Food.
Something that sprang to mind, especially as it's winter here, was the magical Chocolate Self-Saucing Pudding. Why magical? As a little kid I couldn't help but be amazed as it starts off with the liquid on top but during it's time in the oven, magic happens and the liquid moves to the bottom, forming a luscious chocolate sauce - a perfect foil to the soft sponge topping. It's still pretty magical to this day. As for comfort, you can't really go past something that's gooey and chocolate when it's really cold outside.
The recipe couldn't be simpler and it never fails to produce a perfect self-saucing pudding and it comes originally from the venerable Australian Women's Weekly.
Chocolate Self-Saucing Pudding
1 cup self-raising flour
¾ cup castor sugar
¼ cup cocoa
½ cup milk
30 grams melted butter
170 grams brown sugar
¼ cup cocoa
1¼ cup hot water
This mix will make one large or 6 individual serves - your choice.
Sift the flour with the sugar and cocoa. Stir in the milk and melted butter, mixing until combined.
Place the mixture into a greased pudding bowl, smoothing the top lightly.
Make the Chocolate Sauce:
Place the sugar and cocoa in a jug and stir in the hot water until the ingredients have dissolved.
Pour this carefully, using the back of a spoon, over the sponge mixture - if making individual serves then be careful not to overfill with sauce as it will overflow during the cooking process.
Let it sit for a minute before placing in a preheated 180°C/350°F oven for around 35 minutes or until cooked through.
Dust with icing sugar before serving. This is best eaten straight from the oven though you can have it cold, the sauce will be quite thick.
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