How to make black forest self-saucing pudding

23 Mar

Black forest self-saucing pudding

 

Even though it was 40C today in Sydney I felt a compulsion to bake. And not just any bake but the most wintery, warming, comfort dessert there is – self-saucing pudding.

Call me crazy but I just reallllly felt like baking this dessert today, despite the pounding sunshine and awful hot winds that were blowing. Despite it being autumn, it is still dreadfully hot. And I know readers in snowed-in parts of the world would swap in a heartbeat. But months on end of very hot temperatures are super exhausting, as are the flies, humidity, fear of sunburn on my super pale skin…

Back to the pudding. I had the need to bake a chocolate pudding with a twist. The idea of a black forest popped into my mind and after the patient & obliging Hungry Dad popped to the shops for cherries it was time to bake.

If you love the idea of pudding but black forest doesn’t float your boat check out my double caramel self-saucing pudding: https://thehungrymum.com/2017/06/08/double-caramel-self-saucing-pudding/double-caramel-self-saucing-pudding-recipe.jpg

GATHER:

1 cup plain flour

2 teaspoons baking powder

200 grams cups drained morello cherries

1/2 cup cocoa powder, divided into even two lots

1/3 cup sugar

2 eggs

1/2 cup milk

60g butter, melted

1/3 cup spiced rum or kirsch

3/4 cup brown sugar

Black forest self-saucing pudding - The Hungry Mum.

LET’S GET TO IT:

Preheat oven to 180°C and spray a glass or ceramic 8-cup-capacity ovenproof dish with cooking spray.

In a large bowl sift together the flour, baking powder and 1/2 the cocoa then stir in sugar.

In a jug beat together eggs, milk, slightly cooled butter and rum, then make a well in dry mixture and tip in. Stir with a silver spoon until combined.

Stir in cherries.

In a small bowl mix together the extra cocoa and the brown sugar then sprinkle over the top of the pudding. Carefully pour the boiling water over the back of a large silver spoon over the pudding (this creates a sauce with the sprinkle mixture).

Bake for 25 minutes. Serve warm pudding with vanilla icecream or cream.

 

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7 Responses to “How to make black forest self-saucing pudding”

  1. Gary March 23, 2018 at 7:11 pm #

    That’s a magnificent looking pudding Mum. Well done for staring the heatwave down and doing this.

  2. Gather and Graze March 24, 2018 at 12:32 pm #

    This sounds delicious HM! It’s cooling off quite rapidly here in Canberra and we’ve even had thoughts of turning the heating on already… in March!!! So, this inspired pudding will be perfect in the weeks to come. Love Black Forest anything!

  3. Sara | Belly Rumbles (@bellyrumbles) March 24, 2018 at 4:15 pm #

    Oh yes, there is something addictive about a self saucing pud when the weather gets cold. Or it’s 40 degrees!! Chocolate and cherry are such a great combo, loving your blackforest pud.

  4. Laura March 25, 2018 at 9:01 am #

    I’m guessing you made this last Sunday Hungry Mum – it was a scorcher indeed! So impressed that you made such a cake in such heat!

  5. FrugalHausfrau March 25, 2018 at 10:08 am #

    Oh, Mum, I’ve made self saucing pudding before (we call them pudding cakes) but never anything that looked even a smidge as delicious as this! This is get up in the middle of the night good! Eat out of the pan with a spoon good! Yum!!

  6. Liz April 25, 2018 at 3:30 am #

    Now THAT is brilliant – having the pudding sauce itself. Love it!!! This looks amazing as does the caramel version. Yum yum 🙂

  7. Karen May 22, 2018 at 6:36 am #

    I’m happy I stopped by today. I have all the ingredients to make your yummy dessert.

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