Biscuit Pudding

Biscuit Pudding2

Uncooked biscuit dough is one of the great pleasures of life – just ask Honey-Bunny.

Biscuit Pudding combines the best of both worlds, crisp biscuit exterior and soft, cake-like insides. This pudding is sensational with ice cream.

1 1/2 Cups Plain flour

3/4 Cup bi carb soda

125 gm butter

1/2 Cup brown sugar

1/2 Cup caster sugar

1 egg

1/2 teaspoon vanilla extract

100 gm chocolate. You can use cooking chocolate, eating chocolate, chocolate bits or chocolate melts, left over Easter Eggs or Christmas chocolate, (who are all of these people who don’t eat their chocolate within a few days of receiving it and what is wrong with them?), or any combination of milk, dark or white chocolate that appeals to you. Don’t bother with compound chocolate though, that stuff is not worth buying – it leaves a waxy residue on your tongue, and for the sake of saving a few dollars, don’t bother.

Cream butter and sugar, mix in the eggs and vanilla. Fold in the flour and bi-carb soda, then mix in the chocolate. (You can tell from the photo that I used biggish chunks of chocolate, but next time I make this I will cut them a bit smaller).

Grease a casserole dish with butter and press the mixture in flat.

Bake for 25 minutes at 175 degrees Celsius.

Serve hot with ice cream.

 

Advertisements