Very often when I’m invited to a get-together or a pot-luck it is always my turn to bring dessert, even if it is decided by a draw of lots – yes, some weird coincidence, I know! But I’m really not complaining about it because this means a chance for me to try something new and it always helps that there are more than an enough number of guinea pigs around.
This pudding is what I’d made for a heavy, lazy Sunday brunch and it was so good that we polished it all off! No leftovers! Which is also the reason I made it again after a couple of weeks at home and now I’m glad I’ve got this one, no-fail, hardly-any-effort pudding recipe that I can fall back on and what works best is the fact that it is eggless!
Here we go…
(Note: I’ve adapted this recipe from Sanjeev Kapoor’s recipe for ‘Magic chocolate pudding’ from the book Cakes & Bakes)
1 1/2 cups of maida
1 cup of demerara sugar
3 tbsp of cocoa powder
2 1/2 cups of milk
2-3 tbsp of unsalted butter
1 tsp of vanilla essence
1 1/2 tsp of baking powder
Mix the maida, baking powder and 1 tbsp of cocoa powder together.
In a saucepan, simmer the milk on a low flame and as it begins to bubble add the butter, 2 tbsp of sugar and vanilla essence to this. Keep stirring continuously until the butter has melted and it has all combined to form a smooth mixture. Remove from heat and allow it to cool down for 5 minutes. Now pour this into the flour mixture and fold well to make a thick paste, you may want to add some more milk at this stage if the batter seems a little dry.
Transfer the contents into a greased baking dish.
|Just out of the oven|
Now mix the rest of the cocoa and the sugar together and sprinkle this over the pudding batter. Bake in a pre-heated oven at 180 degrees celsius for about 30-35 minutes. You will know the pudding’s done when the batter leaves the sides of the dish and the centre seems a little wobbly. Serve warm, we had it with a dusting of cinnamon sugar!
|Yummy-ness : With a sprinkling of cinnamon sugar|