Scarlett WGranny’s Goo
March 20th 2008 08:50
Granny’s Goo
About Granny’s Goo
That’s what this sticky self-saucing chocolate pudding. It’s not haute cuisine, but it is very warming and filling, both physically and meta-phorically. Serve with pouring custard.
INGREDIENTS
Serves 4
125 gm / 4½ oz self-raising flour
2 tablespoons cocoa
pinch of salt
100 gm / 3½ oz soft butter
100 gm / 3½ oz caster sugar
4eggs, lightly beaten
½ teaspoon vanilla extract
3 tablespoons milk
For the sauce
1 cup boiling water
100 gm / 3½ oz soft brown sugar
2 tablespoons cocoa
For the pouring custard – 2 cups
6 egg yolks
85 gm / 3 oz caster sugar
500 ml / 18 fl oz milk
1 vanilla bean, split lengthwise
1. Heat oven to 350ºF / 180ºC.
2. Sift together flour, cocoa and salt.
3. Cream butter and sugar until pale.
4. Beat in eggs, one at a time, and then vanilla extract.
5. Fold in flour and milk alternately, mixing well.
6. Spoon into a buttered ovenproof 18 cm / 7 inch baking dish.
7. To make the sauce, pour boiling water over cocoa and brown sugar in a heatproof bowl and stir until dissolved.
8. Pour the sauce over the pudding, and bake for 40 – 50 minutes, until the top has formed a crust, the centre is cooked, and bottom is runny.
9. Meanwhile, make the pouring custard. Whisk egg yolks and sugar together for a few minutes until pale and creamy. When you lift the mixture with the whisk, it should fall back into the bowl in a ribbon-like stream without breaking.
10. Bring milk and vanilla bean to boil, then scrape seeds from bean into milk and discard bean.
11. Pour milk in a slow, steady stream into the egg mixture, whisking slowly.
12. When mixture is combined, return it to the pan and cook very gently, stirring all the while with a wooden spoon for 10 – 15 minutes, until custard thickens enough to drip slowly from the spoon.
13. If the mixture starts to set, remove from heat, strain, cool, and return to a gentler heat.
14. Strain into a bowl resting in a sink or basin of ice-cold water.
15. Cool and chill.
16. Serve the Granny’s goo with pouring custard.
**From “Favourite Food by Jill Dupleix” **
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