The rich aroma of cooking chocolate fills the kitchen, the timer trills and I open the oven door, letting a wave of hot air out. Instantly my glasses have fogged over but I can smell the rich chocolate pudding.
I push the spoon through the cake topping, scraping the toffeed chocolate crust from around the edges and diving into the steamy, gooey sauce that has nestled below the cake.
With these sensations, childhood memories come flooding back, time in our kitchen, hot desserts being baked most nights. Golden syrup dumplings, custard with bananas, hot chocolate sauce poured over ice cream and stewed fruit.
I’ve been trying to replicate my childhood and I cook desserts often, they’re the reason that I eat dinner, the reward after eating savoury. My favourite to cook is self-saucing chocolate pudding. I cook only half the recipe for the two of us and usually there’s a little left over for my lunch the next day.
- 60gm butter
- ½ cup milk
- 1 tsp vanilla essence
- ¾ cup caster sugar
- 1 cup self raising flour
- 1 tbsp cocoa
- ¾ cup brown sugar
- 1 tbsp cocoa 2 cups boiling water
- To melt butter with milk, place dish into the microwave for 30 seconds at a time until butter is melted.
- Add vanilla, sugar, flour and cocoa, stir until combined.
- Sprinkle on top the brown sugar, cocoa and pour over the boiling water.
- Bake at 180 degrees for 40 mins.