The weather made me do it! What a rainy Sydney day. I was walking home from work and seeing those grey clouds and feeling that somewhat cold air against my cheeks, I couldn’t wait to get home and enjoy the comfort of well, home. I thought about how my son would love to have one of his favorites, chocolate pudding. Comfort food for this kind of weather.I have this recipe for soft chocolate pudding jotted down on a piece of paper. It was from a TV episode of Better Homes and Gardens years back. Unfortunately, I couldn’t find it today so I didn’t have much choice but to remember as hard as I can the ingredients and its measure to make this pudding. I am certain about one thing, the measure of plain flour used is only 1/8 cup. The pudding should be soft and moist on the inside and a bit firm on the outside. I was glad it turned out that way given that I had to guess the other measurements.Ingredients
- 100g dark eating chocolate (at least 70% cocoa content), melted and cooled
- 1/2 cup castor sugar
- 1/8 cup plain flour
- 1/2 cup butter, melted
- 2 eggs
- icing sugar, for dusting
For the sauce: 100g dark eating chocolate, melted
1. Preheat oven to 200C degrees. Butter 4 individual ramekins ( 200 ml each capacity), then sprinkle base with little castor sugar.
2. In a bowl, whisk together the butter, sugar, eggs and plain flour until smooth. Fold melted chocolate into egg mixture. Pour into individual ramekins. Bake for 12-15 minutes, or until top of pudding “puffs”3. Invert onto a serving plate. Dust with icing sugar then drizzle with melted chocolate before serving.This pudding is best served immediately and warm and should have a moist and soft center.If desired, serve it with vanilla ice cream or a dollop of whipped cream. Decadence at its best!