Kitchen Witch Wednesday
I realised while putting together the index of recipe files that I was sorely lacking in desserts. It’s not that I don’t like my puddings, I just don’t tend to make them very often.
When I do get a craving for something decadent though, this is one of my favourites. My mother-in-law’s recipe for Sticky Chocolate Pudding. Best of all, these can be made in individual portion sizes and frozen. Just take out one of the freezer a few hours before your meal, let it thaw, then heat it under the grill with the sauce.
Mum’s Sticky Chocolate Pudding
- 4 ounces stoned dates
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 2 ounces butter
- 4 ounces caster sugar (for Americans, this is granulated sugar)
- 2 eggs, beaten
- 5 ounces self-raising flour (if you can’t buy self-raising flour, make your own by mixing 1 cup (8 oz, 250 grams) plain flour with 2 level teaspoons of baking powder.)
- 1 Tablespoon cocoa powder
- 3 ounces plain chocolate, melted
- 3 ounces pecans, chopped
- 4 ounces hard toffee candies, chopped
- Preheat oven to 180c/350f/Gas mark 4
- Combine the dates and bicarbonate of soda with 1/2 point water in a saucepan. Bring to a boil, then let it stand for 10 minutes.
- Fill a roasting tin with 1 inch water and place in oven, creating a simple but effective bain marie.
- Cream together the butter and eggs.
- Sift the flour and cocoa powder and gradually fold into the egg/butter mixture.
- Fold in the remaining ingredients, including the dates and their soaking water.
- Divide this into 6 oven-proof ramekins. Place in the water in the roasting tin.
- Bake for 40 minutes, or until set.
- Place the ramekins on a cooling rack and leave until cooled.
To make the sauce
- 2 Mars bars (In the US this will be a Milky Way bar, don’t ask but yes they are the same thing)
- 1/2 pint double cream (US equivalent is thick whipping cream) Don’t substitute fake cream!
Place both in a saucepan and stir constantly over a low heat until melted.
Once cooled, remove the puddings from the ramekins and place on a serving dish. Pour some of the sauce over the top, and serve.
For added sticky goodness, try placing the pudding on a baking sheet then pour over the sauce and place under a grill for a few minutes until the sauce is hot and bubbling.
Let cool, and remove from ramekin. Seal in individual freezer bags, date, and place in freezer. Try to use within 3 months.
Then, you can pull the number you want from the freezer before dinner, let them thaw, and heat them in a very low oven while you are eating.
Make and pour over the sauce before serving.
I have to convert recipes a lot between American and British measurements. My go-to website for easy translation of not only ingredient measurements but also cooking temperatures is Online Conversation