Debden Chocolate Self-saucing pudding

We first came across this dish at a dinner party with friends around 10 years ago. We were hosting, they brought desert, and it was this delicious chocolate pudding. They told us it was aDebden Choclate self-saucing pudding, so we embarked upon a quest to reproduce the dish.

We tried many recipes, but none with such taste and richness. A few years later, we were given the recipe, which we've jealously guarded. Until now.

We're packing the house, and fear that this gem of sustenance may be lost, to us, and thence to others.

We're sharing the recipe for all to enjoy, and for us, should we lose the solitary, dog-eared morsel of parchment we have this recorded on.

Ingredients

1 cup self-raising flour

1 teasooon vanilla essence

2 tablespoons cocoa

1 egg

1/2 cup castor sugar

60g butter, melted

1/2 cup milk

Topping

1 cup lightly packed brown sugar

1 tablespoon cocoa

1 3/4 cups boiling water

Directions

Preheat over to moderate (180C)

Butter a 5-cup casserole dish.

Sift flour and cocoa into a mixing bowl. Add sugar.

Mix milk, vanilla, egg and butter. Make a well in the centre of the dry ingredients and pour in milk mixture. Beat well with a wooden spoon for about 30 seconds.

Spoon mixture into the prepared dish.

To make topping, crush any lumps iin sugar, sift cocoa over the top of the sugar. Scatter sugar and cocoa over the pudding mixture. Pour boiling water over the mixture as evenly as possible.

Bake the preheated oven for 45-50 minutes.

Cooking time depends on the depth of dish. Pudding should be just firm to touch and the sauce beginning to form bubbles around the edges of the pudding.

Leave to settle for 5 minutes before serving. HINT: Do not use too deep a dish or the cake will take a long time to cook and the chocolate can darken on the edges.

Well, this pudding has served us well for many years. May it be as rich to you, as it has been to us.

Posted via email from Andy's posterous