Even the word ‘pudding’ has a nice comforting warmth to it. When I lived in London, I was addicted to sticky toffee pudding. I used to buy this particular ‘advertised on the box as homemade ‘ (whatever that means in commercial terms!) brand – family size, but pretty much eat half (3/4!!!) to myself. The guilt wasn’t there in my 20’s. I always ordered it on the menu at the Sunday pub lunch/ dinner. It was my go to for indulgent, make me feel so damn satisfied dessert. But now, I’m in my 30’s, I have kids, I’m time poor and I don’t need extra calories (damn it!) so puddings are more of a treat when I get to go out for dinner.
I decided this week’s challenge had to be puddings – as I wanted to try out a recipe for some kiwi friends who now live in Oz that were coming to stay. I needed something simple, that everyone would like (chocolate, it’s a given) and I wanted it to remind them of home. I based my recipe on the Edmonds Cookbook’s Chocolate self saucing pudding but I added orange essence to give it a Jaffa taste. It was pretty successful, apart from needing some more sauce – which I think would be rectified using a deeper smaller baking dish – see notes below. I even thought this recipe would be nice served in single serve ramekins if you wanted to elevate it to a more formal ‘dinner party’ setting. It’s got a lot of possibilities. Vanessa thought she would add more cocoa to give it a richer chocolatey taste.
- 100 g butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla essence (I also added 1 tablespoon of orange essence)
- 1¼ cups Edmonds plain baking flour
- 2 teaspoons Edmonds baking powder
- 1 tablespoon cocoa
- 2 cups boiling water
- ½ cup brown sugar
- 1 tablespoon Edmonds Fielder’s cornflour
- ¼ cup cocoa
- Beat butter, sugar, egg and vanilla (+ orange essence) together.
- Sift flour, baking powder and cocoa together
- Fold into beaten mixture.
- Spoon mixture into a greased six to eight cup capacity ovenproof dish (see notes below*).
- Combine sauce ingredients.
- Sprinkle sauce mixture over.
- Carefully pour boiling water over the back of a spoon onto the pudding.
- Bake at 180°C for 35 minutes or until pudding springs back when lightly touched.
Notes + adaptions
I used a shallow baking dish (34cm enamel bake pan) (wrong!) it was little dry – so I suggest you use a smaller deeper baking dish- such as the sizes below. My biggest addition was 1 tablespoon of orange essence which I added at the same time as the vanilla. I also served it with fresh cream.Throughly recommend. It was divine.
6-cup Baking dish or Pan:
1 (8″ /20cm) round cake pan
8″ (20cm) x 8″ (20cm) x 2″ (5cm) square pan
8 1/2″ (21cm) x 4-1/2″(12cm) x 2-1/2″(6cm) loaf pan
9″(23cm) x 2″(5cm) round pie plate (deep dish)