an un-magic pudding…

This pudding might not be magic, or able to talk (now, honestly, wouldn’t that be gross, to eat a pudding that could talk?), but I thought it was quite fascinating how Andrew was able to throw together this dessert for us. Especially with three of us taking pictures, while he stirred his ingredients by the light of a flashlight, he did very well. As I told him, “This is for posterity, so… don’t mess up.”

Firstly, I should explain what I even mean by pudding… or what Aussies mean by pudding. The pudding was almost ready for baking, before I even realized that there was something different about it. To me, a chocolate pudding means a dessert that’s creamy, probably made of milk, sugar, chocolate, and something else to thicken it up. It would be a little thicker than Aussie custard (which can be poured out of a jug). The Jell-o company makes it, and American kids take it to school in their lunches. You could also think of it as a much creamier version of chocolate mousse.

So, when my friends started to mix up the sauce for the pudding, I realized I’d missed something. Because the sauce would probably be more like our pudding, so why would you need sauce for that kind? But we do have rice pudding and bread pudding in the U.S., so it finally registered.

In England and Australia, a pudding refers to a dessert that’s either, baked, boiled, or steamed, and it’s much more the consistency of cake. Yes, I know that’s not all across the board, but in general, I think I can say that. I also recalled that the talking pudding in The Magic Pudding book is more of a cake-like creation, usually a plum pudding.

There’s your back story, then. I finally realized that all the first container had in it was the “cake batter”, and the next container would have the sauce.

So, you’ll have to backtrack through the pictures a bit, but here goes. Using whatever container you have available (empty Cadbury ice cream container’ll work fine), you mix up brown sugar and butter. I think his measurements were pretty general, but I’m guessing about a cup of brown sugar and two big scoops of butter. You stir that well, move the sugar mixture to another cup or bowl, and then throw two cups of flour in your Cadbury box. Ok, that’s a guess, but anybody who knows how to make cake could probably figure this out.

Guesstimate how much cocoa powder to add to the flour, mix that up, and then add the sugar mixture and stir THAT up. A good dollop of milk and an egg should now be thrown in, and stirred well. If the mixture isn’t dark enough (it IS suppose to be chocolate, you know), then you add another bunch of cocoa powder. In this cooking venture, I think the wind blew away some of the cocoa powder, on the first round. But as we kept reassuring our cook, this pudding has sugar, butter, and chocolate in it. It’s gonna taste good, no matter what.

I think he may have added more flour, at that point. Then the sauce got mixed up in a separate cup. Hang on, trying to remember what the sauce mixture was made of. Oh, maybe it was just cocoa powder and sugar. Because the next thing he did was to pour water on top of the powder mixture. And I remember this part, mostly. They explained that once it was in the hole, cooking on the coals, the water and chocolate on top would sink down through the cake mixture, creating a delicious sauce on the bottom. Reminded me a bit of how Pennsylvania Dutch funny cake is made.

Then, then put the pot into the hole, covered it with a lid, and buried it under hot coals. We were able to stand around and talk for a while, as the delicious smell of chocolate pudding began to make itself known over the campfire smoke smell. Eventually, we dug up the pot (I don’t know how long it cooked for), and we dished up. And no matter what the cook says about it, it tasted wonderful. Oh, and that picture of a double helping wasn’t all for me, I was sharing a plate with someone. So there.   : P

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