Writing From My Tastebuds: Self-Saucing Chocolate Pudding

Long weekends are great, but they sort of make me idle for a long time. I am not the type who would take opportunities like these to go clubbing or stroll somewhere. I would rather stay at home and read, watch movies, listen to my songs, or bake. I am boring like that.

So now that there are two consecutive long weekends for us, I decided to spend them baking or cooking. This afternoon, I will make some cupcakes for Papa. These will be the first bunch, which I'll be making after what.. 4 or 6 years?

While I am waiting for the ingredients to finally arrive, I am making this entry about the self-saucing chocolate pudding I made last weekend. I'm supposed to be writing today for work, but since we are on a Philippine holiday, I am stuck here at home writing something else, not work-related. This.

It was the first time last weekend that I made a pudding. I was able to make six pieces using our ramekins. It was not hard, but it's a little complicated. I did not even know that there's "water bath" involved. So, what I did was just religiously follow the instructions in the recipe. Fortunately, I got them right! They came out really soft, and yeah, chocolate-y. The chocolate sauce was oozing out of the cakes, as if luring you to eat them. What I love most about my chocolate pudding is that they are not too sweet. For someone who doesn't adore too much sweets, this is the best recipe for you. But of course, you can always adjust the amount of sugar you put into the pudding.

Self-Saucing Chocolate Pudding

Ingredients:

For the pudding

1 c all-purpose flour
pinch of salt
1/2 c caster sugar
4 tbsps cocoa powder
1 c milk
3 oz unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract

For the topping

1 c soft brown sugar
2 tbsps cocoa powder
1 c boiling water

To serve

thick (double) heavy cream

Directions:

Preheat oven to 175degrees Celsius.
Sift the flour, sugar, salt, baking powder, and cocoa powder into a bowl. Add the milk, butter, egg, and vanilla extract and mix with beater until combined. Pour into the ramekins.
Stir the brown sugar and cocoa powder in a bowl to combine.
Sprinkle it over the pudding batter.
Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.
Serve with thick cream.