30 July 2015


Cold winter nights need warm puddings and this one hits the spot. Serve it with a scoop of ice-cream or a dollop of whipped cream to drizzle over the delicious sponge and rich gooey sauce  and let it warm the cockles of your soul. I included this recipe in this week's newsletter and made it for dessert tonight as a treat. Needless to say there are no leftovers!

This pudding serves 4 hearty appetites or 6 normal appetites for a grand total of $1.46 making it between 36c and 24c a serve.

Now that's bargain comfort food!

Brazilian Chocolate Pudding

¾ cup sugar 12c
1 tablespoon cocoa 10c
1 cup S.R. flour 20c
1 teaspoon vanilla essence 10c
2 tablespoons butter 50c
½ cup milk 12c

¾ cup sugar 12c
1 heaped tablespoon cocoa 10c
1 mug strong coffee 10c

Pre-heat oven to 180 degrees Celsius. Grease a 4 cup casserole dish. Mix sugar, cocoa and S.R. flour. Melt butter, add milk and vanilla. Combine and beat for 2 minutes - the mixture will be thick. Place into greased casserole dish and sprinkle with topping of sugar and cocoa. Pour coffee over and bake 30 – 40 minutes until cake is cooked through.

I buy my flour, sugar, milk and butter from Aldi. I buy generic cocoa from Woolworths. I buy Nescafe in 500g tins on sale. I MOO vanilla essence using vodka from Aldi and vanilla beans bought online.

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