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Ahhh. Try this next time. A microwave version of my version of the self-saucing 'Denver Pudding' in our ancient Fanny Farmer cookbook.
Note: use a large dish for the pudding, and put it on an even larger plate. The pudding is very likely to overflow while cooking; I just scrape the stuff off the plate back into the pudding and carry on. You don't want to lose any of it :-)
good food showI went to the BBC good food show yesterday, which was pretty good (it's the first time i've been). Lots of...
pudding: 60g butter 1 1-2 cups self-raising flour 1 cup sugar 1-4 cup cocoa 3-4 cup milk 2 tsp vanilla optional: 100gm dark chocolate, broken into c. 1cm pieces, or c. 50gm raisins soaked in brandy and-or roasted chopped hazelnuts-whatever. The sort of things you might like in chocolate cake-y stuff.
sauce: 1 cup brown sugar, lightly packed 1-3 cup cocoa 2 cups boiling water, or 1 cup each milk and water
Put the butter in the baking dish, melt on high power, stir in flour, sugar, cocoa, milk, vanilla, broken chocolate-whatever until mixed.
Sprinkle sauce sugar and cocoa over the top of the batter. DO NOT STIR. pour boiling water-milk over the sugar-cocoa-batter. DO NOT STIR.
good food show 412Is this a really marmalade thing or the sort of onion compote that appeared with...
Cook. Time-rate depends on your microwave. Try 12 mins High if you've got a 600-700 watt oven, 14-15 mins Medium in an 800 watt oven, but start testing at least 3 minutes before the end of the cooking time. Put a knife-skewer into the largest lump of pudding; when it comes out clean (as for a cake), it's done. It's not so nice if over-cooked.
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regards sarah
-- Think of it as evolution in action.
