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Friday, July 16, 2010


This recipe was sent to me by "Grandmother's Garden" in New Zealand. Haven't tried it yet, but it sounds wicked! If somebody makes it, please let me know if it tastes as good as it sounds!

Magic Pudding

220g block of Caramello chocolate
1 1/3 cups self raising flour
1/4 cup cocoa powder
1 cup caster sugar
125 g butter melted
1 cup milk
1/2 cup brown sugar
1/2 cup chopped pecans
1 3/4 cups boiling water
Frozen raspberries

Preheat oven to 180C or 160C in fan forced. Grease a 3cm deep lamington pan. Place chocolate block in the freezer for 20 minutes. Sift flour and 2 tablespoons cocoa into a bowl. Add caster sugar, butter and milk. Whisk until smooth and combined. Spread mixture into prepared pan. Break chocolate into squares and press with the pecans into the mixture. Using a spatula, smooth mixture over the top. Place lamington pan on a baking tray. Sprinkle brown sugar over the mixture. Sift over remaining cocoa. Carefully pour the boiling water over the back of a large metal spoon over the mixture. Bake for 35 to 40 minutes or until top is just set. Top with frozen raspberries while still hot and when cooled sift icing sugar over for serving. Serve with ice cream for a really special treat.

Photo by freedigitalphoto.net

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