Friday, November 5, 2010

The proof is in the pudding

Bill Granger’s Self-saucing chocolate pudding – easy to make, easy to eat

Lemon pudding – great taste, but need another run as they were a bit dry

The proof is in the pudding

Sorry to use such an old cliché, but for the title of this week’s post, it’s rather apt; Bill Granger’s Self-saucing chocolate pudding and Donna Hay’s Lemon pudding. I made these a few weeks ago now when it was decidedly winterish; this last week we’ve definitely seen the four seasons, including a day where it was 37 degrees (that’s 99 for those of you using Farenheit!), so it’s no longer such weather for puddings.

Self saucing chocolate gooey-ness!
The Bill Granger self-saucing chocolate puddings are ones I’ve been making for a few years now. They’re so easy to make, and if there’s only two of you, this is an extremely easy recipe to halve. Because I never had ramekins – until recently, that is – I had use to my delicate, platinum-plated, but oven safe, good tea cups. Well, they don’t get used for tea, so may as well use them for something! I think halving this recipe might be just a fraction too much for the tea cups, because as you can see, the batter spills over.

It doesn’t matter really, because they taste divine. The nice, sweet, cake-y texture on top gradually gives way to gooey, chocolate-y richness down the bottom. The challenge is to dig down so you end up with a spoonful of both textures – soft cake, with gooey batter. I love to eat this with some really good ice cream; while Betty can make ice cream (although I don’t have the attachment yet), Connoisseur’s Vanilla ice cream is among the best commercial stuff you can get.

Although it’s no longer really the weather for puddings, I’m sure I’ll find one night where I can try the chocolate puddings in the new 1 cup ramekins I bought a few weeks ago. I christened these with a new recipe I hadn’t tried, lemon puddings from Donna Hay.

Lemon delicious!
This recipe wasn’t as easy to halve, and consequently I think it might need some adjusting if you’re baking for just two. It had a great, lemony taste, but the texture was mostly cake and not enough goo. I think I added either too little water or too much batter. The ramekins worked a treat though; they’re the perfect size for this recipe. I’ll try these ones again soon as well, taking into account the need for more gooeyness down the bottom.

On another note, I'm currently on the look out for a new camera. I loathe my current Pentax point and shoot digital one, so I'm looking at DSLRs. Suggestions welcome, but I think I might go with a Canon Eos 500D. I want my food that I make to be food porn, not food forlorn. Hopefully, this will be among the last posts with crappy pictures.

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