Lucy Tweed shows us how to make the best chocolate pudding ever. And it’s so quick and easy, you can throw it together mid-week.
By Lucy Tweed
I went camping at a friend’s farm 15 years ago and made the best chocolate pudding ever. This one imprinted so heavily that when I texted the group this picture they sent me back an image of a spliff.
Little did we know then that ‘stoner’s delight’ would one day feature regularly on swank restaurant menus.
The blueprint for a dessert of this category is essentially chocolate, then words like warm, gooey, melty, sugary, crisp and chewy, and finally a random ‘ooooh yeah let’s put this in there!’ element. In this case, marshmallows.
It’s no joke, it really is the best chocolate pudding ever. You’re welcome.
Serves 6
Ingredients
130 g (4½ oz) butter, melted
1 cup (220 g) sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
3 eggs
½ cup (75 g) plain (all-purpose) flour
½ cup (55 g) hazelnut meal
1 cup (150 g) roughly chopped dark chocolate
10 pink marshmallows
Stewed rhubarb
1 bunch rhubarb, trimmed and cut into 5 cm (2 inch) lengths
3 tablespoons orange juice
½ cup (110 g) sugar
1 cup (110 g) frozen raspberries (or fresh if in season)
Optional ingredients: vanilla ice cream
Method
- Preheat the oven to 180°C (350°F).
- For the stewed rhubarb, combine the rhubarb, orange juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened.
- Remove from the heat and stir in the raspberries, then allow the mix to cool.
- Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy.
- Whisk in the eggs, one at a time.
- Gently fold in the flour, hazelnut meal and chocolate until just combined.
- Put the rhubarb in the base of a greased ovenproof frying pan (the one I used is 25 cm/ 10 inches) or baking dish and spread evenly. Dot with the marshmallows, and spoon the chocolate batter over the top.
- Bake for 30 minutes or until puffed and slightly crispy on the edge. This can be served a bit underdone, like a self-saucing pudding.
Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.
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