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Chocolate Pudding Indulgence

20/8/2012

 
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Molten Chocolate Pot with double cream - one of two divine recipes for your pleasure
In the chapter titled Chocolate and Divinity in the History of Food, author Maguelonne Toussaint-Samat notes that 'The witty letter-writer, the Marquise de Sévigné had strong feelings about the exotic foodstuff, chocolate. On 11 February 1671, she was obviously madly in love with it. She [wrote] to her daughter, Mme de Grignan: "If you are not feeling well or if you have not slept, chocolate will revive you. But you have no chocolate pot! I think of that again and again. How will you manage?"'.

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?
Chocolate is indeed bewitching, and yes it does have a way of making us do strange things. For instance, in the tradition of the great food adventurers before us, Peter and I once embarked on a chocolate safari. Suitably attired and armed with sunscreen, insect repellent, water bottles and wide brimmed hats, we trekked uphill from Sydney's Circular Quay to Woollhara. All that way for a few little bars of Willie's delectable cacao. It was a twelve kilometre round trip by the time we made it back to our hut, err, I mean hotel. Our feet were on fire, we were sunburnt and exhausted, and I seem to recall that every single part of our bodies ached for two days afterwards. But, a pair of brave conquistadors we had secured our treasure, and we savoured every mouthful!
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A treasure trove of ingredients for making molten chocolate puddings
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And ingredients for making chocolate self-saucing pudding
Chocolate was said to be the Food of the Gods, so it's little wonder that it is considered to be 'divine'. In this snippet, I'm sharing two indulgent recipes for chocolate pudding, each delicious but different in terms of ingredients, method and end results. Now, I should point out that I do have a few 180g blocks of Willie's 100% pure cacao in my larder, but I find it just a little bitter for these desserts. Therefore, I used Plaistowe 70% cocoa, which I also happened to have on hand.

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

CHOCOLATE SELF SAUCING PUDDING
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

Sauce topping*:
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.
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The food of the Gods? Oh yes!

Recipe 1 - the process in pictures:

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Dust with icing sugar before serving
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Chocolate Self Saucing Pudding microwave version: sweet, warm chocolatey goodness


2. Molten Chocolate Pots

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Deliciousness, come to mamma!
The second recipe is adapted from How to Eat by Nigella Lawson and was one of the first dishes I cooked from that book when it landed on my mailbox in 1998. Again, I tried it, loved it and quickly added it to my repertoire. The resulting little puddings are much richer than that in the first recipe, due to the higher chocolate, butter and sugar content and lower flour ratio, methinks. But they are just as quick and simple to prepare, the difference being that these puddings are baked in a conventional oven. 

MOLTEN CHOCOLATE POTS
125g dark chocolate buttons or squares
125g unsalted butter, chopped
3 eggs
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.

Recipe 2 - the process in pictures:

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Luxurious molten chocolate pot with double cream or good quality yoghurt
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So, tell me dear readers, are you madly in love with chocolate? What crazy things have you done for it?
Jane @ Shady Baker link
19/8/2012 11:36:21 pm

Good evening Lizzy. This is one of my all time favourites and a wonderful childhood memory of mine. Mum made her pudding with cocoa and no actual chocolate but it was still delicious, yet simple! I will have to try at least one of these recipes while the weather is still cold.

Your pumpkin, spinach, walnut and feta salad was superb! I broke my self imposed fish/cheese rule and we served it with grilled whiting. It is ok to break the rules sometimes I guess?

Lizzy
20/8/2012 12:07:30 am

Good evening Jane... Oh, how yummy! I was just thinking this morning, my mother never made chocolate pudding at all. Being Hungarian, I guess it just wasn't something she had on her repertoire. I am so glad that you enjoyed the pumpkin salad! Thanks so much for the feedback. It makes me feel happy to know that my fellow cooks and friends, like you, try the recipes and enjoy them xox

Claire K Creations link
20/8/2012 12:13:10 am

Oh you can win me over with chocolate pudding any day.

I too have suffered from the pain of walking a very very long way in the hunt for special food.

Lizzy
20/8/2012 12:16:59 am

Ah, a fellow adventurer! Welcome to the wild world of food exploration. Delicious, isn't it Claire!

johannaGGG link
20/8/2012 01:55:00 am

Oh be still my beating heart! I love chocolate pudding - made one on the weekend in the oven but have been thinking there must be a way to do it in the microwave - yours looks fantastic - and the molten ones is a recipe I have admired too often in nigella's lovely book

Lizzy
20/8/2012 09:49:14 am

LOL Johanna, then my timing is perfect, no? Excellent! Oh, please do try the microwave version, I think you will be blown away by its deliciousness and simplicity!

celia link
20/8/2012 09:18:11 am

Am I madly in love with chocolate? Is that a rhetorical question? ;-)

These both look perfect for our late winter weather, Lizzy! It's been warm during the day and cold at nights! My Pete said that's classic Canberra weather.. :)

Lizzy
20/8/2012 09:50:55 am

LOL, in your case Celia, I think yes it is. Classic Canberra weather lately has been snow and rain during the day... but, Pete is right in a way as yes we can have mild days and drop down to minuses overnight! 19 on Friday, apparently! Bring on the springtime, love.

Laura (Tutti Dolci) link
20/8/2012 10:23:36 am

Oh my goodness, two chocolate pudding recipes in one post might be sinful! How decadent! :)

Lizzy
20/8/2012 10:46:20 pm

Thanks Laura!

InTolerant Chef link
20/8/2012 01:10:28 pm

Lizzy, I don't understand, in both your recipes you mention leftovers? In MY house there would be no leftovers! :)

Lizzy
20/8/2012 10:46:54 pm

LOL! I hear you Bec. There are only two of us here, and both recipes serve more than two!

Jennifer @ Delicieux link
20/8/2012 07:15:35 pm

Oh those molten chocolate pots look divine Lizzy! I'm truly, madly, deeply in love with chocolate, although I don't think I've ever done anything crazy for it, other than stockpile it in my pantry :D

Lizzy
20/8/2012 10:47:35 pm

Hi Jennifer... stockpiling chocolate is a good things. I share your passion ; D

Maureen link
20/8/2012 09:26:30 pm

I don't think I've ever done anything crazy over chocolate but I do love it. The molten chocolate pots are my downfall. Add a bit of cream and some vanilla ice cream and who needs dinner?

Lizzy
20/8/2012 10:48:15 pm

He he he... actually, I had to stop myself from doing that last evening. I felt like eating one before dinner ;)

Christine (FoodWineTravel) link
21/8/2012 02:38:41 am

As someone who has been privileged to try your version of Nigella's Molten Chocolate Pot, Lizzy, I can vouch for how yummy they are!

Lizzy
21/8/2012 04:42:29 pm

Christine, such a pleasure to cook for you and so very glad you enjoyed these. Thank you for stopping by xox

A Canadian Foodie link
21/8/2012 03:25:47 am

My mom used to make this in a family sized dish! Love your little quenelle of ice cream... and the photo on the cultured butter is hilarious. I would buy that one over any other just for that reason.
:)
V

Lizzy
21/8/2012 04:45:25 pm

Dear Valerie... how yummy! As I said to another kind visitor, my mum didn't make chocolate pudding ever... it just wasn't on her repertoire. I bet your mum's was delicious! The quenelle is actually cream or yoghurt! And that is Pierre's alter-ego on the Pepe Saya artisan butter.

The Food Sage link
21/8/2012 02:48:12 pm

I love a good chocolate pud. I tried to make self-saucing ones last weekend. However, i'm trying to get used to the old rust-pot of an oven we acquired with our new house. The temperature settings are out of whack. My self saucing puds turned out like big heavy chocolate brownies. Not quite what i was hoping for. You've inspired a second go, Lizzy. Lovely photographs as usual.

Lizzy
27/8/2012 10:24:26 pm

Rachel, please do have a second try at making some chocolate pudding with one of these recipes (or both in the fullness of time). I think you won't be disappointed! Happy new house... eventually I'm sure you will have a new oven.

Sara @ Bellly Rumbles link
23/8/2012 02:18:53 am

A double dose of chocolate :)

Lizzy
27/8/2012 10:24:41 pm

A double dose of deliciousness ; )

Lorraine @ Not Quite Nigella link
23/8/2012 12:12:39 pm

What a delicious indulgence! And what a funny exchange too-I know many friends who perhaps eat a little too much and think that it's a bit 'evil' too! :P

Lizzy
27/8/2012 10:25:42 pm

LOL, it is I suppose when your pants won't fit any more, but who can say no to good chocolate!

Holly link
23/8/2012 02:06:44 pm

Oh wow. I have been inspired to fatten myself and my partner up at the snow this weekend - YUM!

Lizzy
27/8/2012 10:26:06 pm

Delicious and perfect for cool weather dessert indulgence!

El link
24/8/2012 02:48:46 am

This dish looks incredible. I love it!

Lizzy
27/8/2012 10:26:30 pm

El, thank you. I hope I have inspired you to try one or both ; )

Glenda link
25/8/2012 04:13:31 am

Lizzy
Both those recipes look absolutely lovely. Who doesn't like chocolate?

BTW Your photos are fab.

Lizzy
27/8/2012 10:26:59 pm

Oh Glenda, thank you for your kind words! I love chocolate, that's for sure and both are great recipes. Thanks for stopping by.

cityhippyfarmgirl link
26/8/2012 09:35:27 am

Oh eek! You know I'm not going to be able to get chocolate pudding out of my head now until I've made one...or several.
These would be inhaled round these parts, very quickly!

Lizzy
27/8/2012 10:27:18 pm

LOL, I am hearing you. Enjoy.

Christine link
27/8/2012 01:09:58 am

I don't think I've ever done anything crazy for chocolate before, but I am definitely in love with it! Love that Nigella second recipe... Its such an elegant and lovely dessert put together so easily <3

Lizzy
27/8/2012 10:27:45 pm

Hi Christine, it is, isn't it. But I hope you will try the micro version. The taste is superb!

Glenda link
31/8/2012 02:54:48 pm

Hi Lizzy
I am going to make your self saucing pudding tomorrow night and I have a few questions for you. I intend to up the quantities by one third and my microwave is 1000w. So here are my questions. What size bowl would you recommend? How long do you think I should cook it for? Should I look out for any particular signs to know when it is cooked? Thanks

Lizzy
31/8/2012 03:28:10 pm

Hi Glenda, good questions. Okay, so I used an 8-cup Pyrex bowl and as might be able to see from the images, the cooked pudding only came about 2/3 of the way up the bowl. I would reduce the cooking time by 5-10% and see how you go. Perhaps 8 then to 10 minutes and go from there. Undercooking is better than overcooking, as you know. It should rise and look pudding-like, if you understanding my meaning. You don't want the top to turn black. Let me know how you go!

Glenda link
2/9/2012 08:12:59 pm

Hi Liz
I made the self saucing pudding last night and it was great. I just did a post on it. http://passionfruitgarden.com/2012/09/03/chocolate-self-saucing-pudding/

Lizzy
2/9/2012 11:19:49 pm

Glenda, how wonderful! Thanks so much for having the faith to try this lovely recipe. I'm so glad you liked it. A keeper... eh!

Baby Sumo link
18/9/2012 06:24:17 pm

Hi Lizzy, visiting yr blog for the first time. I saw this recipe and immediately fell in love with it. I can't wait to make the Chocolate Molten Pots... yes, melting choc come to mamma! LOL.

Lizzy
19/9/2012 09:09:55 am

Hello and welcome! ; D Thanks so much for stopping by. I hope you will add my recipes to your repertoire and please visit again.


Comments are closed.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


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