I lost my cooking mojo last week. And I hated it.
My “wee” cousin, Scott, was up visiting, celebrating his 30th birthday. We haven’t seen each other much in the the past five years and so it was really lovely to have time to catch up and laugh and get to know each other’s partners and chat about rubbish. As it was Scott’s birthday and as he is a notoriously fussy eater, I decided to make all his favourites: a very simple dinner of steak, chips and salad followed by chocolate cake.
Simple. Plain. Easy, right? Wrong. The chocolate cake didn’t rise and was binned. The steak was unspectacular. The chips were dry. I am, it seems, rubbish at “plain”. Added to this, earlier in the week my fail safe vegetable lasagne failed and my vegetable curry tasted like nothing. Bah.
Thankfully, one thing went right. Having been unable to produce a birthday cake for my cousin’s birthday, I whipped up some chocolate pudding mixture which rose perfectly. Like a moister, heavier soufflé, these puddings are genuinely simple to make, gorgeously rich and utterly delicious. Spongy on the outside, melty on the inside.
Hot Chocolate Pudding (adapted from Delicious magazine – not sure of date…)
150g unsalted butter, cut into smallish pieces
100g good dark chocolate
100g good milk chocolate
125g plain flour
Pinch of salt
175g caster sugar
- Break up the chocolate and place in a glass bowl with the butter. Melt gently over a pan of almost simmering water.
- Sift the flour and salt into a bowl.
- Whisk the eggs and sugar together until fluffy. Stir into the flour.
- Add the chocolate and fold until combined.
- Spoon into 8 buttered ramekins and place in the fridge until ready to bake.
- Heat oven to 180 oC. Bake the puddings for 12-15 mins until risen and looking like a volcano.
- Eat. With Cream. Or ice cream.
(Me & Scott)