We discovered that not all recipes are suitable to make in miniature, which we usually do to decrease cooking times.

Last term I mentioned to you that all of our recipes are available on the school website. From now on, my “Kitchen Notes” will also be on the site in the form of a blog. I’ll continue to post in the newsletter, but the blog will have a bit more content and photos so make sure you have a look!

This week’s most popular dessert provided us with a science lesson! We discovered that not all recipes are suitable to make in miniature, which we usually do to decrease cooking times. This pudding consists of two parts – batter and sauce. The batter rises to the top and the sauce sinks to the bottom. We discovered that if you cook the puddings in tiny ramekins, this process creates a volcano effect! Our puddings were very messy as the results rose and dribbled over the shallow dish edges….. lesson learned! We have had more success making single big puddings, but discovered that they’re best eaten straight out of the oven. If left standing, the sauce absorbs into the pudding. Still tasty but not oozy and saucy.

Chocolate Self-Saucing Pudding

• Butter, to grease
• 3/4 cup (175g) caster sugar
• 1 cup (150g) self-raising flour, sifted
• 2 tbsp. cocoa powder, sifted
• 50g butter, melted
• 1/2 cup (125ml) milk
• 1/3 cup (60g) brown sugar
• 2 tsp. cocoa powder, extra
• 1 cup (250ml) boiling water
• Ice cream, cream or custard, to serve(optional)

1. Preheat oven to 180°C. Grease 4 x 1 cup (250ml) ramekins or ovenproof dishes.
2. Combine the caster sugar, flour and cocoa in a bowl. Add the butter and milk, and stir until well combined.
3. Divide the mixture among the ramekins and smooth the surface. Combine the brown sugar and extra cocoa. Sprinkle evenly over the mixture.
4. Gently pour boiling water over the tops of the pudding. Bake for 25 minutes or until skewer inserted comes out clean. Serve with cream, ice cream or custard.