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Individual Self Saucing Chocolate Pudding

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I warn you that if you like chocolate and you like cake..you will LOVE these. Easy to make.. Far too easy to devour.

Every week I try to make something that will appear on that weeks episode of Great British Bake Off – this week the theme is desserts and their first challenge is to make a pudding.

Well my little family haven’t been very well this week and the lingering after effects of a stomach and cold bug are still present in everyone apart from me. So I thought as nobody else would be keen to eat chocolate pud I would try to make an individual serving – but none of this cake in a mug malarkey ( which is good but not what I fancied) I wanted a proper pudding with sauce.

It turned out pretty perfect. In fact I would make no changes to the recipe at all if I made it again. Its more than enough for one hungry person..in fact considering they were unwell two other hungry people shared mine with me.

You should bake this in a ramekin or pudding dish which will comfortably contain 250ml of liquid.

Individual Chocolate Self Saucing Pud

You will need:

For the pud:

35g of SR flour
35g of Caster Sugar
35g of whole milk
15g of melted butter ( * tip – melt it in your ramekin in the microwave for 20secs – saves you greasing it )
5g of cocoa powder
15g of beaten egg ( about a tablespoon & a half )
1/4 tsp of vanilla extract

For the sauce:

5g of cocoa powder
25g of soft brown sugar
40ml of boiling water

Preheat oven to gas mark 4.

Mix all of your pud ingredients together until smooth in a mixing bowl then put into your greased ramekin to join your melted butter.

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Now for your sauce..combine your brown sugar and cocoa powder together in another bowl and cover the surface of the pudding with the dry mix. Slowly cover with hot water, should be approx 40ml you want it to cover all of the sauce mix but obviously don’t overfill.

Bake for 18-20 minutes until fully set on top and firm. Then dig in, the top should be fluffy and moist with an awesome underlay of chocolate gooeyness.

individual self saucing chocolate pudding

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These were totally and utterly delectable. You need to try them!

Oregano & Sundried Tomato Foccacia

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As it’s bread week on The Great British Bake Off I couldn’t let it pass without trying my hand at a new bake.

The last few weeks I’ve been going through one of my flatbread addiction phases and they have accompanied a lot of our meals but last night I fancied a change so made a foccacia.

The basic recipe is one I’ve used on numerous occasions to make a rosemary and seasalt foccacia but the beauty of this bread is that you can change it so much just by adding a few herbs or ingredients.

This is a sort of pizza flavoured foccacia with oregano and Sundried tomatoes giving a really summery vibe. I used dried herbs as I was actually feeling too lazy to go out and snip some – and it was cold last night! Fresh would take the flavour up a notch I imagine. It also has a hint of heat because I used chilli and garlic rapeseed oil:

Oregano and Sundried Tomato Foccacia

You will need:

500g of strong white bread flour
1.5 tbsp of oregano
5g of easy bake yeast
350ml of warm water
30ml of chilli & garlic rapeseed oil ( The preservation society )
5g of seasalt
1.5 tbsp of Sundried tomatoes
* some additional oil, salt and herbs for the topping

Mix your oregano, flour and salt in a large bowl. Add your yeast and warm water and make a rough dough before adding your oil and bringing it together into a very sticky dough. Turn onto a floured surface and knead for about 10 minutes. You need to work through the sticky stage, using floured hands and adding more flour to hands as needed. It will become less sticky and more smooth. Then add your Sundried tomatoes and knead for a few more minutes.

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Place in an oiled bowl and cover with a teatowel. Leave until doubled in size ( about an hour to an hour and a half).
Preheat your oven to the highest heat setting.
Now knock back and shape into a rectangle on a floured work surface and place into an oiled rectangular baking tray. Cover again and leave for about 45 minutes. Now using your fingers, press deep dimples into the dough and sprinkle with herbs and salt and drizzle with oil.

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Place into your oven and cook for approximately 18-20 minutes. If it’s browning too quickly you may want to reduce the heat for the last 10 minutes.

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Leave to cool slightly and serve cut into strips with oil for dipping.

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And Tasty Tuesdays with Honest Mum

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Simply Sweet Cookies

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Tonight knowing that it was biscuit week on The Great British Bake Off I made sure I had some cookies in the oven before I even thought about sitting down to watch. I had massive cake envy all through last weeks episode and I had NO cake to eat. Not making that mistake again.

I made a very simple cookie recipe which had just a few adaptations to my standard fail safe make in my sleep basic cookie recipe.

It turned out SO well that I wanted to share it with you tonight.
It’s simple. Takes less than 5 mins to prep and about 12 minutes to cook.
Not many photos I’m afraid as I didn’t think I wasn’t going to share it but it’s easy and tastes delicious.

Oat & Chocolate cookies

You will need:

100g softened butter
75g of soft brown sugar
175g of self raising flour
50 grams of porridge oats
45ml of golden syrup
75g of milk chocolate chunks
3tbsp of whole milk

Preheat oven to gas mark 3.

Cream your butter and sugar together before adding your remaining ingredients and stirring to combine. Dollop spoonfuls onto a greased baking tray. Bake until lightly golden ( about 12-14 minutes) Makes approximately 12 large (ish) cookies.

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They taste to me exactly as cookies should. A combination of soft, chewy and chocolate with the added texture of oats.

I’m joining in with The Great Bloggers Bake Off 2014

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And Tasty Tuesdays with Honest Mum

Tasty Tuesdays on HonestMum.com

Golden Syrup Suet Pudding

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Today has been a gloomy weather day in my home town and so I’ve craved comfort food all day long. Myself and Izzy curled up on the sofa this afternoon eating home made cottage pie – I will share this with you another day and then I really fancied some golden syrup suet pudding!

My mum used to make this and I’ve no idea where the recipe originates from plus I’ve made some slight adaptations but however you look at it this is such a simple pudding.

I love fruit and I love cake/puddings but I’m not a fan of combining the two unless its an apple pie or a chocolate orange cake 😉 I don’t like dishes like spotted dick or Christmas pud for example.

My favourite puddings are Treacle, Chocolate or Golden Syrup and today Syrup won.

Is there anything more comforting on a rainy day than hot pudding and custard? How about if I told you that you could make this from scratch and be eating it in 10 minutes?

Golden Syrup Suet Pudding

You will need:

60ml of Lyles golden syrup (4tbsp)
50g of Suet ( I used atora)
50g of caster sugar ( I used vanilla golden caster sugar)
1tsp vanilla ( I used Nielsen Massey)
125g of Self raising flour
1 large egg
100ml of full fat milk

Grease a pudding basin/Pyrex bowl completely. Pour golden syrup into bottom of basin. Mix together flour (sifted), sugar and Suet in a bowl. In a jug mix together milk, egg and vanilla. Add wet ingredients to dry and mix well. Carefully put your mixture on top of your syrup and cook in a microwave on full power for 4.5 minutes. Remove from microwave (carefully as hot) and run a knife gently around the outside of the pudding. Turn onto a serving dish and serve with custard. Drool.

golden syrup suet pudding

 

Ok so it may not be the prettiest pudding you have ever seen and next time I shall definitely grease the sides a little more thoroughly but wowzer it tastes good. It’s like my childhood on a plate.

Serve with lashings of custard.

Find my slow cooker version here.

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