Comfort DessertsFri Feb 25, 2005 Miss Vicky
So, I'm writing this from Halifax, where I've spent the last few days with my Mother in her oh-so-stately Victorian home in downtown Halifax. She recently retired and has been spending time getting reacquainted with All Things Domestic.
Actually, she's turning into her mother. I think I've mentioned my Gran before - wife of the Brigadier General and hostess extraordinaire? Well, lurking beneath the surface of all women in this family is a genteel hostess just waiting to jump out (with a tray of canapes in one hand and a cocktail shaker in the other). Now that my mother has parted ways with her hyper-stressful professional career, renovated this extraordinary home and polished all of our ancestral silver, the Gran genes are taking over. Big time. Not only is she curling, playing bridge and polishing her golf game, but she's put aside the 20-minute-meal-on-the-go in favour of the Big Supper. I'm sure she's spent more time stirring, roasting and baking in the last year than she has in quite some time. Of course, the Gran within my mother was always ready for family gatherings and special occasions, but now.... well.... Let's just say it's a good thing her partner likes food!
Anyway, tonight I was treated to a lovely roast chicken, accompanied by sweet potato and cauliflower. I contributed one of my famous salads, of course. Then Mom brought a little bit of my childhood out of the oven, in the form of a Chocolate Pudding Cake. Now, anyone who grew up in the 70s may remember these: moist chocolate cake oozing with melted pudding-like chocolate filling?
It's so good, I just had to share the recipe with all of you:
1 cup all-purpose flour
1/2 cup granulated sugar
2-1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla
3 tbsp butter, melted
3 squares bittersweer chocolate (chopped)
1/4 cup brown sugar
2 tbsp cocoa
1 cup cold water
3 tbsp cocoa
Preheat oven to 350 degrees (180 c). Lightly butter an 8 cup (2 litre) casserole dish. To make pudding, stir flour with 1/2 c granulated sugar, baking powder and salt in a large bowl. Beat in milk and vanilla until thick and smooth. Stir 3 tablespoons cocoa with melted butter until blended. Stir into flour mixture. Add chocolate and mix until evenly distributed. Turn into dish and smooth top.
To make sauce, stir 1/3 cup granulated sugar with brown sugar and 2 tbsp cocoa in a small bowl. Sprinkle evenly over batter. Slowly pour water over top.
Bake until cake appears slightly glazed on top and sauce is bubbling around edges (25-30 min). Serve hot.