|Insanely old photo in which I've trashed the kitchen because |
I can't find the proper 'before' photos I took...
Anyway, I decided a few weeks ago that I needed to christen the new oven. And I decided that what I needed to make in it was Margaret Fulton's chocolate pudding before it got too hot for wintery desserts. Now, Margaret Fulton is an Australian legend. And our copy of her cookbook has definitely seen better days. It's just been republished, but our edition is from 1971.
I assume the new edition has been changed, but I LOVE this edition because it includes stuff like this:
|Please tell me someone else is a Red Dwarf fan and finds this funny?|
|How to eat spaghetti|
|It apparently requires...|
|Tipsy parson cake|
|I loves me some avocados and jellied turtle soup!|
|There is nothing about this one that sounds good...|
Anymassivesegue, onto the chocolate pudding. Here's what you'll need:
Technically, you need 1 1/2 teaspoons of instant coffee. But we didn't have any, so I just made up a small plunger instead. But more on that later. Start with 3/4 cup of self raising flour.
Dump it in a small bowl with 2 tablespoons of cocoa powder and a pinch of salt (it's there, I promise!):
If you're using instant coffee powder like the recipe says, add that into the flour and cocoa and salt. Meanwhile, put 100g of butter into another bowl.
Add 2/3 cup of caster sugar:
And cream it together:
Then add 1/2 teaspoon of vanilla extract:
And 2 lightly beaten eggs:
You're meant to add them gradually. I, of course, read that line of the recipe AFTER I'd dumped them in. I don't think it made much difference. Add in a couple of spoonfuls of the flour/cocoa mixture:
Beat it together, then add the rest of the flour and 1-2 tablespoons of milk. From memory, I used one and it was fine. But if it seems a little too thick, add the extra tablespoon.
Here's the final mixture:
Grease an ovenproof dish (I was lazy and used spray canola oil), and spread the mixture out evenly:
Sprinkle with 1 tablespoon of chopped walnuts if you're following the recipe. If you live in my house with a brother who refuses to eat nuts (and yet eats peanut butter every day. Go figure!), use a handful of dark chocolate chips:
Then make the sauce. Start with 2/3 cup of firmly packed brown sugar:
Add it to 1 cup of hot water (or, if you're me, 1 cup of hot coffee), along with 1 tablespoon of cocoa:
Stir until combined. Gently pour the sauce over the top of the pudding:
And bake at 190 degrees for 40 minutes. Cool for 5 minutes before serving so people don't burn their tongues.
Margaret says you should serve it with a dollop of whipped cream and decorated with walnut halves. By the time I got it out of the oven, it was 10.30 at night and I just wanted pudding. So you get the undecorated version. Sorry...
It's pretty freaking amazing. Although to be honest? I prefer it made with instant coffee - it gives it a less intense coffee flavour. But it's been pointed out to me that as a non-coffee drinker, I'm insane and therefore not to be trusted to give judgements on such things.
So there you have it. New kitchen christened with one of the oldest recipe books we own!