No wonder this pudding was favoured by the Royalty! Oozing out with sticky chocolate sauce and the melting in the mouth sponginess in this pudding can win a Queen’s heart!
While roaming around the streets lined up with old fashioned shops in the Oxford city, I found a collection of centuries-old cookbooks scattered in front of an old book shop. They had such beautiful hand-painted pictures and recipes which were quite basic with simple ingredients put together in an ingenious way to produce glorious dishes fit for the affluent aristocracy during the reign of Queen Victoria.
I did not hesitate to buy the whole stack of books and tried some recipes which came out deliciously well. This recipe was extracted from one of the pages and must have been a very popular dessert during that time.
Delicious in every mouthful, you can go for a second helping without a trace of guilt, for it has no heavy cream or a great amount of fat. It’s incredible that the chocolate sauce is purely made with hot water but taste heavenly!
So, let’s try making this yummy treat today and gobble it down like the Royalty!
Ingredients needed :
|Self – raising flour (If using plain flour add 1tsp of baking powder)||90 g (2/3 cup)|
|Sugar||115 g (1 cup)|
|Butter/Margarine spread||115 g (1 cup)|
|Cocoa powder||1 1/2 tbsp heaps|
|Baking powder||1/2 tsp|
|A pinch of salt and a few drops of vanilla|
For the chocolate sauce
|Cocoa powder||1 1/2 tbsp|
|Sugar||115 g (1cup)|
|Hot water||300 ml|
- Set the Oven to 180 C
- You can steam this pudding in a steamer or in the steaming tray in the rice cooker. Both ways, it comes out simply gorgeous!
Make the batter
- Cream butter and sugar together with an electric hand mixer for 3-4 mins or whisk thoroughly
- Add eggs one at a time, beating after each addition
- Combine flour and cocoa powder and sieve on to the batter
- Add milk, vanilla and 3 pinches of salt
- Mix thoroughly until all come together as a creamy batter
- Spoon into a wide Pyrex/ovenproof dish
Make the chocolate sauce
- Combine sugar and cocoa in a bowl
- Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid
- Now pour the sauce over the pudding batter very slowly, letting it run across
- Cover with a foil, leaving an edge open for steam to escape
- Bake for 30 mins ( Do not exceed this time as all the sauce can dry up)
- Insert a wooden skewer and if the pudding is baked enough. If not, leave it in the oven for 5 more mins)
- Take the dish out of the oven and let it cool completely
- Cover and place in the fridge
- Cut dainty squares and serve chilled with chocolate sauce poured on
- Yummy !!