Granny’s goo

Preparation info

  • Difficulty

    Easy

  • Feeds

    four

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

That’s what this sticky self-saucing chocolate pudding was called in our family. It’s not haute cuisine, but it is very warming and filling, both physically and metaphorically. Serve with pouring custard (Broths and Sauces).

Ingredients

  • 125 g ( oz) self-raising flour
  • 2 tbsp cocoa
  • pinch of salt
  • 100 g ( oz) soft butter
  • 100 g ( oz) caster sugar
  • 4 eggs, lightly beaten
  • ½ tsp vanilla extract
  • 3 tbsp milk

Sauce

  • 1 cup boiling water
  • 100 g ( oz) soft brown sugar
  • 2 tbsp cocoa

Method

Heat oven to 180°C (350°F). Sift together flour, cocoa and salt.

Cream butter and sugar until pale. Beat in eggs, one at a time, and then vanilla. Fold in flour and milk alternately, mixing well. Spoon into a buttered ovenproof 18 cm (7 in) baking dish.

Pour boiling water over cocoa and brown sugar in a heatproof bowl, and stir until dissolved. Pour the sauce over the pudding, and bake for 40 to 50 minutes, until the top has formed a crust, the centre is cooked, and bottom is runny. Serve with pouring custard, cream, or ice cream.