Camden New Journal - Recipe for Excruciating Chocolate Pudding by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st September 2008

Choccy delights for choccyholics

Clare Latimer has been feeling the chocolate withdrawals lately, so here are some naughty but nice treats

I CAN’T believe that I have not mentioned chocolate in any recipe this year and as a chocoholic I’m feeling withdrawal symptoms.
Before we think about lying in the sun I would like to sneak in some naughty but wonderful chocolate puddings.
These facts about chocolate will make you feel better. Good chocolate actually lowers cholesterol, women need magnesium and good chocolate has a high magnesium count, it contains chemicals which create the feel good factor and, last but definitely not least, it is regarded as an aphrodisiac, so what are you waiting for.

Excruciating
Chocolate Pudding
This is extraordinary to make but I promise it works really well. It must be served hot and double cream is compulsory! In for a penny, in for a pound.

Ingredients
serves 6-8
50g butter;
50g good plain
chocolate;
125g self-raising flour;
One heaped teasp
baking powder;
175g caster sugar;
Five fl oz milk;
50g granulated sugar;
50g soft dark-brown sugar;
Two heaped tbsp cocoa powder.

Method
Preheat the oven to 180¾C/350¾F/gas mark four. Put the butter and chocolate in a small basin in a saucepan of water and melt over a very low heat.
Put the flour, baking powder and caster sugar in a bowl, stir in the butter, chocolate and milk, then beat until smooth. Put into an ovenproof, shallow dish.
Mix the granulated sugar, brown sugar and cocoa powder in a cup and sprinkle evenly over the top of the pudding mixture.
Pour over five fl oz water, then carefully place in the oven and cook for about 45 minutes or until the top is firm and crispy, but the bottom is still gooey and fudge-like.

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