I am a recent convert to BlogLovin’ and loving it. Feeding my newbie in the wee hours of the night or morning can be lonely – especially when my little man is taking his sweet time getting his fill! Enter my smart phone and the bloglovin app where I can connect with some of my favourite blogs to pass the time – I follow blogs covering a range of topics from foodie-related, to mommy-hood, fashion advice and fitness inspiration!
Anyway, two nights ago at around 3am, this insanely delicious looking dessert popped up in my feed. I perused the recipe and in approximately 1 second flat, decided that we were having pudding last night! Mostly the kids get fruit for dessert, but I felt like treating them and with the awfully timely arrival of a box of Lewis Road Creamery goodies yesterday morning, I felt it was only right that the Organic Single Cream got to decorate something especially delicious and worthy of its drizzle.
Ridiculously quick to put together, using ingredients that you most likely have in your pantry and fridge, this dessert is a winner. I’m actually a little concerned at how easy it was to make and how delicious it was to consume, because in a few short months (or weeks depending on how disciplined I feel like being), I will have to curb my ‘I’m pregnant/I’m feeding and can eat whatever I want” attitude and get into some exercise and NOT indulge my every whim just because it looks so good on my bloglovin feed! Ugh, how boring! But for now – I’m sharing with you because it would be unfair not to!
- 1/2 C cacao or cocoa powder
- 1/4 C plain flour
- 3/4 C unrefined brown or raw sugar
- 2 eggs, at room temperature
- 1 t Vanilla extract
- 115 grams unsalted butter, melted and cooled to room temperature
- Preheat oven to 160 degrees Celsius. Generously grease a 2 cup baking dish and set aside.
- Sift together the cacao or cocoa powder and flour into a medium sized bowl; set aside.
- In a stand mixer, or using a handheld electric mixer, beat the sugar and eggs on medium-high speed until very pale and light yellow, 5 or so minutes.
- Reduce the mixer speed to low and add the vanilla extract and the cocoa & flour mixture, mixing only until combined. Whilst still on low speed, slowly pour in the melted butter and mix again until just combined.
- Pour the mixture into the prepared baking dish, and place into a larger baking pan. Add enough hot tap water to come halfway up the sides of the baking dish.
- Bake for 40 minutes, testing with a toothpick. It should come out with a few crumbs attached and the centre will appear under-baked. Remove the baking dish from the larger pan and place on a wire rack to cool.
- Serve at room temperature with a generous drizzle of pouring cream. I used Lewis Road Creamery which was the perfect partner for this decadent dessert.
- Leftovers (I highly doubt you'll have any!) should be stored, covered, in the refrigerator for up to 3 days.
- If you cook slightly longer than the suggested time, this will result in a firmer, more brownie, less pudding like consistency.