First of all, sorry for the delay! I was in South Australia last weekend and the weekend before so recipes have been hit and miss for a few weeks. Second of all, Outback Pride products are now available in Oxfam stores - yay! This is very exciting for me as the nearest (large) shopping centre to me is Knox, 10 minutes away, and there is an Oxfam store there. Now I know where to send people who ask me where to buy these delicious products. Fantastic. The Oxfam fair trade coffee is pretty good too.
This chocolate pudding is an old family fave, I'm not even sure where the original recipe came from. It's just an Askham thing ;) Since I know the recipe by heart it was pretty easy to experiment, and the addition of wattleseed is a big success - adding an earthy nutty flavour in a perfect complement to the chocolate-y flavour. You can also replace the cocoa with instant coffee to make a Coffee and Wattleseed pud for a more mature flavour.
2 oz butter or dairy spread, softened
1/2 cup raw sugar
1 teaspoon vanilla essence
1 cup self-raising flour
1/2 cup milk
1 heaped dessert-spoon cocoa
1 heaped dessert-spoon Outback Pride Ground Wattleseed
1/2 cup raw sugar
2 heaped dessert-spoons cocoa
1 3/4 cup hot water
Cream butter and sugar in a large bowl (suitable for baking or microwaving). Add egg and vanilla essence, mixing well.
Sift the flour, cocoa and Ground Wattleseed into the bowl, adding the milk as you stir to combine. OK, to be honest, I never actually sift it :) I just throw it all in and stir vigorously!
To make the sauce, combine cocoa and sugar before sprinkling it over the top of the pudding. Pour over the hot water. Cover the bowl with plastic cling wrap. Microwave for 7 and a half minutes on high. This might vary depending on your microwave, you can skewer the pudding to make sure it is cooked. Alternatively, leave off the plastic wrap and bake in a moderate oven (180 C) for about 45 minutes.
Serve hot with icecream and/or cream. Enjoy!