Recipe Mama

Chocolate Self Saucing Pudding August 9, 2009

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 11:20 pm
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Why they are called a “pudding” I don’t know, but this makes a nice moist chocolate cake with gooey chocolatey sauce under it… best served while still warm, with cream ๐Ÿ˜€

1/2 cup melted butter
3 tb cocoa powder
1/2 cup milk
1 cup SR flour
1/2 cup raw sugar
1 egg
1/2 cup raw sugar additional
2tb cocoa powder additional
1 1/4 cups boiling water

Mix the flour, sugar and first lot of cocoa together. Add the egg, melted butter and milk, and beat until smooth. Spoon this mixture into a greased baking dish (needs to be about a 6 cup capacity) and smooth off the top. Mix together the additional sugar and cocoa (you can use the same bowl as the wet mix – it doesn’t matter if you get some cakemix in there too), and sprinkle this ontop of the pudding mixture.

Then carefully pour the boiling water over the back of a large spoon (this helps to stop the water creating holes when you pour it on). If you’ve never made one before, you’ll at this point be wondering how it all works – since it seems to defy logic…., it does work…that’s all you need to know ๐Ÿ™‚

Bake at 180ยบC for about 30 mins (until the top bounces back when pressed)ย  You may need to bake a few of these to experiment with your preferred level of gooey…. The top will sort of resemble a volcanic landscape, with cracked cakey surface and bubbling chocolatey lava underneath – you want enough of the cake cooked that it’s not too gooey, but if you overcook it then you won’t get any gooey chocolate sauce.

I admit, it doesn’t look appealing there at all, partly because I overdosed on the cocoa on this one so it’s very dark…. and it’s the “bit left over in the dish” shot, rather than a nice “served on a plate” photo…. because I keep forgetting to photograph the finished product.

Originally from here –


Slow Cooker Christmas Pudding December 13, 2008

Filed under: Cakes,Slow cooker Meals — obsidian @ 9:41 am

1kg of mixed fruit
1 cup of brown sugar, firmly packed
185 grams of butter or margarine
1/2 cup of water
2 tablespoons of sherry
1 teaspoon of bi-carb soda
3 eggs, lightly beaten
1 cup of plain flour
1 cup of self raising flour
1 teaspoon of mixed spice

1). Combine the fruit, sugar, butter, water & sherry in a saucepan and heat until the mixture begins to boil.
2). Remove from the heat, add bi-carb and allow to cool.
3). Grease and line the base of a 10 cup pudding bowl.
4). Mix in the eggs to the cooled mixture, then fold in the spices.
5). Pour into the prepared pudding bowl and cover with 2 layers of aluminium foil, tying string around this to form a tight seal.
6). Put this bowl in the slow cooker and fill to 2/3 of the slow cooker with water.
7). Cover and cook on High for 5 – 7 hours.

When you are going to serve it, re-heat on high for 2 – 3 hours.

Recipe from:


Chocolate Pudding November 15, 2008

Filed under: Custard & Icecream — obsidian @ 2:30 pm
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40g Cocoa
120g Sugar
40g Cornflour
700mls Milk

1). Sift Cocoa, Sugar and Cornflour together, and stir in 300mls of milk.
2). Heat 500mls milk in a saucepan, and when hot, pour the chocolate mix mixture into this, stirring until it thickens.
3). Remove from heat and pour into bowls. Cover with plastic wrap touching the surface to avoid skin forming.