Chocolate brownie and cherry pudding
Chocolate brownie and cherry pudding
Serves 8
Preparation time 15 minutes
Baking time 35–45 minutes
You can bake this pudding using a cast iron pot on the coals, or in the oven. You can leave out the cherries if you are in the bush. The crust is like a brownie, but inside it’s all thick chocolate sauce goodness.
You need
- For the batter
- 250ml flour
- 10ml baking powder
- 30ml cocoa (unsweetened)
- 3ml salt
- 200ml brown sugar
- 100g chocolate, grated (optional)
- 45ml butter
- 125ml milk or Ideal milk
- 1 tin (410g) dark cherries
- Top layer
- 60ml cocoa (unsweetened)
- 1 cup brown sugar
- 250ml cold water
Here's how:
- Mix the flour, baking powder, cocoa, salt and sugar in a bowl, and stir in the grated chocolate.
- Melt the butter in a flat-bottomed cast iron pot. Remove from the heat, add milk and stir. Add the flour mixture but don’t stir it too much. The trick is to combine it gently. If you’re baking it in the oven, pour the batter in a greased ovenproof dish. Preheat the oven to 180º C.
- Drain the cherries and scatter over the top. For the top layer, mix the cocoa and sugar and sprinkle over the batter. Gently pour the water over everything. Don’t mix it!
- Place the pot over some coals, cover it with a lid and put 4 coals on top of the lid. Bake the pudding for 35 to 45 minutes, or until the crust looks ready. Add more coals if needed but don’t overdo it.
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