AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jul 13^th, 2008 at 6:28pm

Derek Offline
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SELF SAUCING CHOCOLATE PUDDING

INGREDIENTS
2 cup self-raising flour
4 tablespoons cocoa powder
1 cup brown sugar
160g butter, melted, cooled
2/3 cup milk
4 tabs Kahlua
2 eggs, lightly beaten
Thick cream and berries, to serve

SAUCE
1 1/2 cup brown sugar
4 tablespoons cocoa powder, sifted
2 1/2 cups boiling water

METHOD
Grease a 10 inch camp oven with butter. Sift flour and cocoa into a large bowl. Stir in sugar. Combine butter, milk, Kahlua and egg in a bowl and slowly add to flour mixture, mixing until well combined and smooth. Spoon mixture into your camp oven and smooth the top.

SAUCE - sprinkle the combined sugar and cocoa over pudding then slowly pour boiling water over the back of a large metal spoon to cover the pudding. Bake for 35 to 40 minutes at 180 degrees or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.

This makes quite a large pudding. Sorry no photos but everyone was so busy pigging out on it we all forgot to take one. Oh yeah and we forgot the frozen mixed berries in the eski. Grin

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Reply #1 - Jul 13^th, 2008 at 7:00pm

Cactus Offline
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Derek wrote on Jul 13^th, 2008 at 6:28pm:

Sorry no photos but everyone was so busy pigging out on it we all forgot to take one. Oh yeah and we forgot the frozen mixed berries in the eski.

You are not wrong there Derek
Muzz

Have Camp Oven will travel

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Reply #2 - Jul 13^th, 2008 at 7:05pm

TBF Offline
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What can you expect after a great days cooking and eating.
Derek's and Logfire's desserts were a fitting finale.

Aart

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Reply #3 - Oct 23^rd, 2009 at 11:00am

Carolyn™ Offline
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I made a smaller half sized version in an 8" el cheapo. It must have been ok as Sparky had two serves on the night and another the next night.

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Reply #4 - Oct 23^rd, 2009 at 6:48pm

Derek Offline
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Hey Carolyn, that is very very good. I am impressed.

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Reply #5 - Oct 23^rd, 2009 at 9:39pm

Carolyn™ Offline
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Glad you approve Derek but I still feel you should do it "live". Your video camera is very clear. Pity I am not closer LOL.

I can envisage a mixture of stills and moving bits with some party tricks thrown in.

I wish the first header showed but it doesnt seem you can choose that as can be seen in other Youtubes.

I find Youtubes so addictive to watch and there is really not much that hasnt been cooked or is a variation of most things.

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Reply #6 - Oct 24^th, 2009 at 8:56am

Derek Offline
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Carolyn™ wrote on Oct 23^rd, 2009 at 9:39pm:

Your video camera is very clear.

That is actually my little ordinary camera on video mode.

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Reply #7 - Jun 28^th, 2010 at 9:48am

BillyBushCook Offline
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I did a 1/2 size of this recipe in a cake tin on the weekend......fantastic!!

I was suprised to see how all the sauce ends up on the bottom of the tin, under the pud.

Will be doing this again in one of those donut shaped cake tins & turn it upside down to serve so all the sauce runs down over the pud!!

Nice one Derek (although I did try yours at Thora & liked it!)

Cheers, Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #8 - May 20^th, 2018 at 9:50pm

Derek Offline
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Still one of my favourite desserts. Cooked this one up today.

6D98208B-87C8-4088-BFC8-3E30B758B18D.jpeg (459 KB | )

587C46D4-0BAC-4E73-9A35-CC1B5DAED8F6.jpeg (425 KB | )

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Reply #9 - May 21^st, 2018 at 10:11am

Saltbush Bill Offline
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Lost track of how many if those Ive made. They are always a big hit with anyone Ive made them for.

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