In Australia it is getting to the end of winter and my veggie patch hasn’t been particularly productive so I’ve had to focus on pantry ingredients for the Organic Challenge.
Organic cacao powder is one of my favourite ingredients for winter baking. It is made from the same beans as cocoa but it is less processed and has a more intense natural chocolate flavour with slightly bitter tones. It has a delicious flavour profile which is perfect for dishes cooked in the barbecue.
The recipe is adapted from Rosemary Crossley's Chocolate Self Saucing Pudding from her classic 1978 Outback Press publication "The Dole Cookbook" - Read my Anzac biscuit Instructable for more information about how this book has influenced my cooking philosophy and style.
I made the following changes:
- Cacao powder instead of cocoa - I prefer the flavour profile
- Brewed coffee instead of water - It enhances cacao powder's chocolate flavour
- Cooked in a barbecue rather than oven - The subtle smokiness adds depth to the chocolate flavour
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Tools, Equipment and Ingredients
Tools and Equipment:
- Kettle barbecue
- Charcoal fuel containers
- Charcoal briquettes
- Enamel dish (approximately 2 litre capacity)
- Mixing bowl
- Electric beater
- Measuring cups
- 1 cup of caster (superfine) sugar
- Approximately 60g butter
- 250g of self raising flour
- 1 egg
- 4 heaped tablespoons of cacao powder
- Full cream milk
- 2 cups of strong hot freshly brewed black coffee
- Icing sugar
- Fresh pouring cream to serve
Step 2: Light the Barbecue
- Put charcoal briquettes in fuel containers
- Add firelighters
- Light barbecue
- Once burning well put lid on barbecue with dampers open and wait for at least an hour before starting to cook the pudding - I usually bake this pudding in the barbecue after I have already cooked a main dish
- When the barbecue is at or just below the-temperature-you-would-use-to-roast-a-chicken* move the fuel containers to the sides of the barbecue and prepare to cook the pudding via the indirect method (see my Barbecue Doughnuts Instructable for further information) with the lid on
*My barbecue is pretty basic and doesn't have a temperature gauge
Step 3: Get Mixing
- Cream half a cup of sugar with the butter - You can use more sugar if you want a sweeter pudding in the end. I prefer a chocolate flavour in this pudding closer to 70% Cocoa Dark Chocolate rather than a sweet chocolate cake flavour.
- Beat in an egg
- Fold in the self flour and then 2 heaped tablespoons of organic cacao powder
Step 4: Add Milk
- Gradually add full cream milk to the mixture until the mixture can be dropped from a spoon but not poured - The amount of milk will depend on how exact you have been measuring the other ingredients.
Step 5: Putting It Together
- Brew 2 cups of strong black coffee - I prefer to use a percolator to brew coffee but have used instant coffee in the dish before (4 heaped teaspoons of instant coffee in 500mL of boiled water)
- Grease the enamel dish
- Add the pudding mixture
- Mix 2 heaped tablespoons of organic cacao powder with the remaing half cup of sugar
- Sprinkle it over the pudding mixture
- Gently pour the hot coffee over the pudding mixture
Step 6: Barbecue the Pudding
- Put the dish in the middle of the barbecue and close the lid
- Adjust the dampers with the multigrips to keep the barbecue at an even temperature
- The pudding is cooked when the centre is light and springy like a cake - It'll take about 1 hour to barbecue
Take the pudding off the barbecue and dust with icing sugar
Step 7: Enjoy
Serve warm with fresh pouring cream on the side and enjoy!
Participated in the
Organic Cooking Challenge