I’ve been making this dessert for more than 10 years. There’s a few recipes that fall into that category, so this is going to be the first in a little trip down memory lane.
This recipe came into my repertoire through a mum in my mother’s group. I had an awesome mother’s group, we were open and honest with each other, and met up twice a week for years. While we have all drifted to different parts of Sydney, interstate and even overseas it was a group of women I will always be grateful for having in my life.
I talked about this on ABC radio in a discussion about comfort food. You can hear my dulcet tones here.
1 cup plain flour
2 teaspoons baking powder
3/4 cup caster sugar
1/4 cup cocoa
1 tblsp butter, melted
1/2 cup milk
Optional: 3/4 cup pecans or walnuts and 1/2 cup choc chips
3/4 cup brown sugar
1/4 cup cocoa
1 cup boiling water
Preheat your oven to 160C and grease a smallish baking dish (mine is 27cm x 18cm)
Mix together the flour, baking powder, caster sugar and cocoa (and the optional nuts/choc chips)
Stir in the butter and milk – the batter will be very thick so don’t be alarmed
Scrape the mixture into the dish and spread it around
Combine the brown sugar and cocoa and scatter over the top of the batter
Pour the boiling water over the mix and bake in the oven for 30-40 minutes or until the pudding is set and there’s thick sauce bubbling up around the edges.
Beautiful with ice cream, cream, custard or all of them quite frankly.
This is something I have eaten since I was a small child and is also one of the first recipes I ever learnt. But look, the recipe is a family one, the amounts are not standard metric measurements and the method is, to me, somewhat odd. Each time I make it it’s a little different – more sauce, less sauce, very tart, not so much – but I like that.
The tablespoon I use is a big old antique number, the lemon juice amount is totally dependent on how juicy the lemons are and so on. Regardless of it all, this is my comfort food.
My Nan’s Lemon Delicious
1 tbsp butter, softened
1 cup caster sugar
2 large heaped tbsp SR flour
juice of 2 lemons
2 eggs, separated
1 cup milk
Preheat oven to 200C and grease a smallish baking dish*
In a bowl mix the butter with the sugar, it won’t come together like a standard ‘cream the butter and sugar until light and fluffy’ but will be more like a ‘sand’
Add the flour
Mix the egg yolks with the milk and add to the dry mixture and then add the lemon juice
Beat the egg whites to stiff peaks
Add a third (or so) of the egg whites to the mixture, folding through until incorporated then fold through the rest of the egg whites
Pour into the baking dish and bake at 200 for 10 minutes
Turn the oven down to 180C and bake for a further 35-40 minutes – keep an eye on it so the top doesn’t scorch. I sometimes turn the oven down to 150C for the last 10 or so minutes
* It is a lovely thing to do in individual bowls/ramekins – obviously adjust cooking times.