The theme for Retro Recipe Challenge #6 is Food of Love. Like every other blogging event going on right now, it seems to be focused around Valentine’s Day. Bah! As I’ve said before, some people love Valentine’s Day, but I am not one of them. I am, however, a lover of food and that’s why I’m allowing myself to participate in a Valentine’s related event. I don’t know what says retro more than a self saucing pudding cake and that’s precisely what you have here. The source of this retro cake would be my Grandmother, (I wonder how she feels about being called retro?). According to Mom this used to be one of her favourite desserts when she was younger and she’s been bringing it up lately when I’m trying to figure out what kind of dessert I want to make. Usually I ignore her pleas for pudding cake because it’s one of the most simple recipes ever to make and I like something a little more challenging. If not challenging, at least make it something that requires I be in the kitchen for longer than 5 minutes, make me chop or stir or something to fill in some time. Mom is relentless though, she keeps on suggesting that I make the pudding. So when this round of Retro Recipe Challenge was announced as Food of Love, I figured I could make her the chocolate pudding and kill two birds with one stone. As the recipe directed, I made the cake in an 8 x 8 pan, but I also attempted to make a small one in a single serve heart shaped pan. The heart shaped one burned beyond edibility. I was secretly happy… Take THAT Valentine’s Day! In your FACE heart shaped things! But then I went ahead and added the mushy pink Valentine coloured scoop of ice cream to the non-burned cake. But it’s ice cream! It doesn’t matter what colour it is, it’s always tasty and always acceptable. This particular ice cream is especially good because it’s one that I adapted from none other than Dorie Greenspan. The woman needs to do a book of strictly ice cream. Why isn’t anyone making that happen? Why???
Chocolate Pudding (from Grandma)
½ cup sugar
¼ cup cocoa
¾ cup boiling water
1 cup milk
Mix sugar and cocoa. Gradually stir in boiling water. When smooth, add milk.
1 cup flour
2 tsp baking powder
¾ cup sugar
¼ cup cocoa
¼ tsp salt
½ cup chopped pecans, (the original called for walnuts)
½ cup milk
2 tbsp melted butter
1 tsp vanilla
Sift dry ingredients, add nuts. Add milk, butter and vanilla. Spread into a greased 8 x 8 pan. Pour the sauce over the top of the batter.
Bake on the upper shelf of the oven for 45 minutes at 350F.
Despite the simplicity, this pudding cake is actually quite tasty with a cakey top layer and pudding bottom. If you’re ever in need of dessert and think you don’t have time to make one, this seriously takes 5 minutes to throw together and then into the oven it goes. It’s even nicer when served warm with strawberry ice cream on top.
Bri’s Easy Strawberry Ice Cream (Adapted from Dorie’s Blueberry Sour Cream Ice Cream)
1 ½ cups strawberries, (generous)
1 cup sour cream
½ cup heavy cream
Splash of milk
1 tsp vanilla
½ cup superfine sugar
Blend and pour into the ice cream maker. Could it be any easier?