Sticky Chocolate Pudding

IMG_3329tI ate too much today. Since I moved I don’t get the chance to cook for anyone but myself very often, which is kind of miserable because it’s more difficult to do big extravagant meals for one person. But this weekend Oli was visiting, so I made Sunday roast and chocolate pudding today, which was glorious and made me feel slightly sick afterwards. We ate about 7 hours ago, and I’m still not hungry. I think the chocolate pudding really finished it. Definitely one of the richest things I’ve ever eaten (which seems less surprising considering it’s originally a Nigella Lawson recipe – woman of excessive amounts of chocolate). There’s probably enough there to last me the rest of the week – it must be consumed in small portions with plenty of cream to dilute the chocolate.

It’s an unusual recipe, in that, pouring half a litre of water on top of the mixture before putting it in the oven seems like a strange thing to do, but somehow during the cooking process it transforms into a glossy and delicious chocolate sauce. So rich. If you’re looking for comfort food on a cold autumn evening (especially now the clocks have gone back) – this is a good bet, just make sure you’re not eating it alone!

Next week, it’s Halloween! So I will be making toffee apples. I hope. My last encounter with toffee didn’t go too well, so I’m hoping this time it fares better.

IMG_3326t

Nigella Lawson’s Sticky Chocolate Pudding (from ‘Real Food’ by Nigel Slater)

150g self-raising flour

25g good quality cocoa powder

200g caster sugar

50g ground hazelnuts (I used almonds which work just as well)

75g dark chocolate, chopped

180ml full-fat milk

1 tsp vanilla extract

40g butter, melted

1 egg

for the sauce:

180g dark muscovado sugar

120g good quality cocoa powder

500ml very hot water

1. Put the flour, cocoa, sugar, ground nuts and chocolate in a large mixing bowl. Whisk together the milk, butter, vanilla extract and egg. Pour into the bowl containing the dry ingredients and mix thoroughly.

2. Pour the mixture into a large, buttered soufflé dish, about 20cm in diameter. Mix the muscovado and cocoa together and sprinkle on top of the pudding. Pour the hot water on top – there is no need to stir – and put into an oven preheated to 180C/Gas 4. After 35-40 mins the pudding should be firm and springy. Serve at once with cold double cream.

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