Page 223 - COMING UNSTUCK by Sara tuck
P. 223
dark chocolate Whoah this is so good –
gather your best and most
self-saucing pudding faithful friends and treat
them to dinner followed
by this decadent pud, such
a great way to say thank you!
with prunes & port
Serves 6-8 Put the prunes in a bowl and pour on ⅔ cup boiling water. Stir
in baking soda and leave to sit for 10 minutes. Add port and
1½ cups good-quality prunes, leave to sit for another 30 minutes to an hour.
any stalky bits removed,
chopped Butter a 23cm x 18cm (9 in x 7 in) (or equivalent) baking dish.
½ tsp baking soda Preheat oven to 160˚C (325˚F). Beat the butter with the sugar
(bicarbonate soda) until pale and smooth. Add eggs and beat to combine. In
½ cup port a food processor, whizz port and prune mixture (don't drain
beforehand) until it is a thick smooshy paste, still with a little
100g (3½ oz) butter, at room bit of chunk. Add this to the egg, sugar and butter mixture and
temperature/softened beat briefly to combine. Sift in flour, cocoa powder and baking
1 cup firmly packed brown powder and fold all together. Spoon into prepared dish and
sugar flatten out with the back of a spoon.
2 eggs
1¼ cups self-raising flour For the sauce, put the sugar and butter in a jug and pour in 1
⅓ cup Dutch cocoa powder cup boiling water. Whisk to melt the butter, then add the port.
½ tsp baking powder Pour this mixture over the back of a tablespoon, all over the
pudding. Pop in the oven and bake for 45-50 minutes. Leave
Sauce: to stand for 10 minutes before serving in large wedges with the
⅔ cup brown sugar syrupy juices spooned over the top. Serve with softly whipped
1 tbsp butter cream or a scoop of vanilla bean ice cream.
¼ cup port
softly whipped cream or
vanilla bean ice cream to serve
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