The holidays are almost upon us and I’m REALLY looking forward to it. I’ve had such a hectic week- – guests back to back, kids falling ill, painting deadlines…whew..four seasons in a week, I say!!
Anyway the holiday time is also time for calorie-free, guilt-free, nonsensical noshing! And today I have a chocolate pudding cake that’s so tantalizing, it’s hard to believe that it’s so easy to prepare. Quick and easy… The pudding cake is one of those miracles of science wherein liquid and solid batters essentially swap places in the oven, creating a cakey top and a pudding-y bottom when you spoon out the cake. We served ours with vanilla ice cream and this super combination sort of elevates this ho-hum dessert into something much more special
1 cup flour
2/3 cup cocoa
½ tsp baking powder
¾ tsp salt
2 large eggs
1 cup sugar
¾ cup milk
4 tbsp butter, melted and cooled
2 tsp vanilla
¾ cup brown sugar
1 ½ cup boiling sugar
A handful of chopped chocolate pieces.
Preheat your oven to 350 C.
In a large bowl sift flour, 1/3 cup of the cocoa, baking powder and the salt.
In a medium sized bowl whisk the eggs, sugar, milk, butter and vanilla.
Add this to the flour mixture, and stir with a wooden spoon until combined. Pour this batter into a shallow baking dish….
In another bowl whisk the remaining cocoa, brown sugar and the BOILING water.Pour this liquid evenly over the batter. Do not mix . This is IMPORTANT. DO NOT MIX. Sprinkle the chocolate chips over this and bake for 35 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes and serve with cream or ice cream