Wednesday, October 26, 2011

Mmmmm, chocolate pudding...

So remember waaaaaaaaay back before I left for the US when I said that our kitchen had just been ripped out? Well, it's FINALLY finished!

Before:
Insanely old photo in which I've trashed the kitchen because
I can't find the proper 'before' photos I took...

Aaaaaand after!


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.
It looks it, don't you think?

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...

...multiple steps.

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!

K xx

12 comments:

  1. The new kitchen looks AMAZING. I want to go to there and cook foreverandeverandever.

    Also totally attempting this recipe at some point this winter. Now that I'm learning the limits of my little oven, I take all recipes as a challenge. OH, I CAN'T DO THAT HERE? WATCH ME. JUST WATCH ME.

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  2. Okay - that looks like a brownie - what makes it pudding? Is it like a bread pudding? I'm surprized you like coffee desserts if you don't like coffee. I tend to avoid them. And would that be 190c? Because I don't know if my stove goes that low - not that I've looked. It prby does. I just thought I would clarify. Oh and that brain thing - yuck! Turtle soup - prby also yucky!

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  3. YUM!

    The remodel looks great, but that chocolate pudding looks heavenly.

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  4. The new kitchen looks amazing! And so does the brownie, looks much better than the brain recipe sounds;)

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  5. Pudding looks great, as does the kitchen!

    Also, I have now learned that brains come in 'sets', apparently. That could be useful to know?

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  6. @Sweeney - it's so very awesome. Although we still occasionally have problems finding things because nothing is where it used to be. And you SHOULD take all recipes as a challenge. Let me know how it goes! <3
    Lyndsy - It's not as solid as a brownie. And it's basically floating on a layer of sauce. UK definition of pudding, not US definition!! And yes, 190 degrees C.
    Deidre - you could probably make it with gluten free flour!
    emmabovary - I know, the brains sound gross...
    Kat - Urgh. I guess a set is a nicer way to word it than "don't accidentally lose one hemisphere"??

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  7. Is it weird to say that your new kitchen is sexy? Cause it kinda is. LOL. If I cooked - I would TOTALLY want a kitchen like that.

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  8. I love that kitchen. Also? So. Much. Chocolate. I just want to lick my screen.

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  9. OMG (sidenote: I feel like a lot of my comments start: "OMG") I worked a hotel where they had "etiquette" dinners where they taught people etiquette while eating and the instructor actually TAUGHT them how to eat spaghetti.

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  10. Your kitchen looks just gorgeous! I've never made chocolate pudding because all the recipes just look too darn hard, but this looks like something I can handle! Thanks for sharing :)

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  11. Mmmmm that looks delicious. I have that Margaret Fulton cookbook somewhere, should go dig it up and get my girls to learn how to eat spaghetti. Maybe they will make less mess :D

    Also kitchen looks fabulous. I'm envious.

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  12. Emmy - Maybe a little weird, but I agree so it's fine!
    Lor - Don't lick the screen. It's probably covered in dust and grossness. Eat a zebra cake instead <3
    Lauren - that's kind of awesome, actually!
    Vanisha - it's surprisingly easy. I've also made the Australian Women's Weekly recipe, and it's even easier because it's self saucing!
    Marita - I wonder if my parents have realised that I will now never leave home because no kitchen can compare to this one...

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