June 7, 2006

Double Chocolate puddings

Back in the day when I began nurturing my obsession with the kitchen, I often asked for suggestions on what to bake/experiment with. My dear sister; Jie, and I spent most of our time together at home watching tv, studying and annoying each other to death while dad and mom were off at work. My Jie had a "thing" for puddings. She used to scavenge Mom's tall bookshelf filled to the brim with cookbooks to look for something for me to "play" with. Jie would randomly flick through the many many pictures and glossy photographs to look for pudding-like delights which tickled her fancy; and then point and exclaim, YIn! Make this! Make This! Of course at that time; when I could barely break an egg without leaving shell pieces in the batter, my puddings never really came out right...my poor Jie finally gave up cookbook hunting and decided it would be safer for me to stick with the 3 in 1 pudding mixes at the supermarket shelves. Well, Jie; I've long progressed from my stage of baking from boxes of premade mixes and would like to dedicate this pudding to you; and eat it on your behalf of course! *grin* I shall make a batch specially for you when you're here in July. The pudding turned out delicious and chocolatey. I just know you'll love it! Thanks for being brave enough to occasionally try my concoctions when we were little and for encouraging and laughing with me through my many mess ups and disappointments. It meant more to me than you can ever imagine. *hugs*
I derived my pudding recipe with inspirations from Bill Granger's self-saucing pudding recipe. I was desperate to try out my new pretty green ramekins and didn't have cocoa powder at home, so i decided to come up with my own recipe with his proportions as a guide. Wasn't quite a bad attempt. They turned out smooth and indulgent with a rich dark chocolate taste! Will definately make them again. A recipe worth keeping.
1 cup plain flour
1 pinch salt
1/2 cup sugar
2 tsp baking powder
1 cup milk
85g unsalted butter melted
100g melted dark chocolate (minimum 70% cocoa)
1 tsp vanilla
2 large eggs
1 cup milk

Sauce:
1 cup soft brown sugar
25g's grated dark chocolate/2 tbsp cocoa powder
1 cup boiling water

Sift dry ingredients into a medium bowl. Gradually add in all other ingredients and beat till smooth with a balloon whisk. Divide evenly into 4 1 cup capacity ramekins/oven proof bowls.
Sprinkle brown sugar and grated chocolate on top and gently spoon boiling water on the surface of the puddings. Bake in preheated 180 degree oven for 20-25 minutes. Tops should be crackly and risen with bubbly sides around the corners. Serve with a dollop of whipped cream/white chocolate ganache like I have done here,
*My Ducky swimming in a chocolate moat! Eee cute!

5 comments:

Helen (AugustusGloop) said...

Ooh yum. Love your site. You've made so many tasty things! Roti canai, sticky rice, red velvet cake... wow!

Su-Yin said...

Thanks! means alot to me coming from a pro blogger like yourself.
Just made my day! haha

jenjen said...

wow yours looks amazing compared to the ones I've made. I can never get mine to rise that high.
I posted about these puddings, and wrote about how mine never look as good as the picture in the book.
I'm glad to see that yours looks just as good!!

Su-Yin said...

thanks jen jen
I'm not too sure how i did it...must ahve been the mixing technique or maybe the difference in ingredients in my recipe...will definately try the cocoa powder version from Bill eventually though

Jacelyn said...

Aww...the one with the ducky really looks so cute. Anyway, I love your works! =)