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.
130 g (4½ oz) butter, melted
1 cup (220 g) sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
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
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
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.