I always lean towards caramel or fruity desserts or cheesecake over chocolate. And although I'm not a die-hard chocaholic, I do love it, particularly the good-quality dark stuff. My friends and I used to make this classic self-saucing pudding when we were students. I've added cherries for their tart contrast.
Cake
100 g | Butter |
½ cup | Sugar |
1 | Egg |
1 tsp | Vanilla extract |
1 ¼ cups | Flour |
2 tsp | Baking powder |
1 Tbsp | Dutch cocoa powder |
1 ½ cups | Morello cherries, in jar or can, pitted and drained (Main) |
2 cups | Boiling water |
Sauce
¼ cup | Brown sugar |
¼ cup | Dutch cocoa powder |
1 Tbsp | Cornflour |
Directions
- Beat the butter, sugar, egg and vanilla, until combined. Sift over the flour, baking powder and cocoa. Gently combine with a spoon until well incorporated.
- Take a medium oven-proof dish and scatter over the cherries. Spoon over the chocolate mixture.
- Combine the sauce ingredients, then scatter evenly over the mixture in the dish. Carefully pour over the boiling water.
- Bake at 180C for 35 minutes, until the pudding has risen and springy. Serve warm with mascarpone or runny cream.