Granny’s goo

Preparation info

  • Difficulty


  • Feeds


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).


  • 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


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


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.