Two months later, in April, it seems the Marquise realised that she had simply been 'carried away by the fashion' and she wrote that chocolate had been 'accused of causing every evil under the sun'. And by May, she was was totally paranoid, even convinced that indulging in chocolate may be fatal! Strange behaviour, no?
The first recipe for Chocolate Self-Saucing Pudding is adapted from Janelle Bloom's 1996 Microwave Cookbook, which incidentally is in my opinion one of the best microwave cookbooks on the market. If you happen to see a copy anywhere, make sure you buy it!
I had the pleasure of watching Janelle as she prepared this pudding and then, as soon as it was ready, tasted the sweet, warm chocolatey results. I fell in love with the dish and added it to my repertoire. Subsequently, it became a favourite with my family and Peter has now adopted it (actually, he makes that low, primal growling sound as he eats it, so I am sure he loves it too!).
As with all the recipes I share on Good Things, this one is simply delicious and the aromas that fill the kitchen as it cooks are mouthwatering.
1. Chocolate Self Saucing Pudding - microwave recipe
100g dark chocolate buttons or squares
1/2 cup milk
50g unsalted butter
3/4 cup self raising flour
2 tablespoons cocoa
1/4 cup caster sugar
1/2 teaspoon vanilla essence
pure icing sugar, to finish
3/4 cup brown sugar
2 tablespoons cocoa, extra
11/2 cups boiling water
*combined in a bowl
Combine the chocolate, milk and butter in a Pyrex dish. Cook in a microwave, uncovered, for 2-3 minutes on 70% or 650 watts/medium high. Meanwhile, combine the flour, cocoa and caster sugar in another bowl. Stir in the melted chocolate/butter mixture and add the vanilla essence. Whisk by hand to ensure all ingredients are combined.
Sprinkle the combined topping ingredients over the top of the pudding. Gently pour the boiling water over the cocoa sugar topping. Cook in a microwave for 12-15 minutes on 70% or 650 watts/medium high. Dust with icing sugar and serve. Serves 4-6. Leftovers are lovely when gently reheated the next day.
Recipe 1 - the process in pictures:
2. Molten Chocolate Pots
MOLTEN CHOCOLATE POTS
125g dark chocolate buttons or squares
125g unsalted butter, chopped
3/4 cup caster sugar
1/4 cup plain flour
a little extra butter to grease the pots or ramekins.
If it's time for dessert and you are almost ready to eat the puddings, preheat the oven to 200 degrees C. Grease four one-cup ceramic pots ramekins. Set aside on a baking tray*.
Combine the chocolate and the butter in a Pyrex bowl and sit the bowl over a saucepan of gently simmering water (or use a double boiler if you have one). Whisk the mixture once the ingredients begin to melt, and as soon as they are well melted remove from the heat. In a separate bowl, combine the eggs, sugar and flour, and whisk by hand until they are nicely blended. Pour the mixture into the prepared ramekins and bake for 10-12 minutes, just until the tops and edges are set. You will know they are ready by looking at them (and see the very first picture at the top of this post). Serve with cream or with an award winning yoghurt, such as Lush. Serves 4.
*If you wish, you can prepare the pudding mixture ahead of time, pour it into the prepared ramekins and set them aside until you are ready to bake and serve. In this case, preheat the oven twenty minutes before you bake. These puddings are best eaten fresh from the oven, but are also perfectly acceptable (for the family, not guests) the following day. Reheat gently for 25 seconds on 70%. Delicious.