I am sitting at my desk with the door open, enjoying the sunshine and listening to the birds sing. It is a glorious day to be alive. The earth is waking up after its winter rest and I am glad to see the flowers and everything getting green again. I love this time of year.
A lot of long time readers will remember when George and Mariwyn Smith owned the Advocate. Sadly George has passed away, but we had a nice visit with Mariwyn recently. She used to write a column in the paper called MerryWind and she expressed to me how much she likes my column. That is a great compliment because she was a seasoned newspaper woman.
She gave me some advice and I think I will give it a try. If anyone has any recipes or tips that they would like to share, feel free to send them to me here at the paper at PO Box 345, Parsons, WV 26287 or email at teri@parsonsadvocate.com. Please include your name, location and contact number. Momma Said, “Share information and spread the wealth of knowledge.”
I hope the sun is shining on your face and everyone is having a wonderful day!
Chocolate Self Saucing Pudding
INGREDIENTS
1/2 cup milk
1 egg
1/3 cup butter melted and cooled
1 cup self-raising flour
2 tablespoons cocoa powder, plus extra to serve
1/2 cup brown sugar
Berries and thick cream, to serve
SAUCE
2 tablespoons cocoa powder, sifted
3/4 cup brown sugar
1 1/4 cups boiling water
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9×9 pan.
Combine milk, butter and egg and lightly whisk.
Sift flour and cocoa into a large bowl. Stir in sugar. Slowly add milk mixture to flour mixture, whisking until well combined and smooth.
Combine cocoa powder and brown sugar for sauce in a bowl.
Spoon pudding mix into baking dish. Smooth top. Sprinkle combined sugar and cocoa over pudding.
Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.
Sift cocoa powder over pudding and serve hot with berries and cream.
