This is all Nigella’s fault.
It was pouring outside that night. Just out of the shower, I was snugly curled up in front of the laptop, writing the night away as usual. And as is always the case, writing makes me hungry. And being hungry makes me distracted.
I was absentmindedly browsing through FB when I came across Nigella Lawson’s update about some warm chocolate pear pudding. That had me craving chocolate.
I wanted something chocolaty and I wanted something warm. And I needed it now. This is what I came up with.
Ingredients
- Handful of chocolate chips (I simply chopped up some cooking chocolate)
- 1 egg
- 5 tablespoons of milk
- 6 tablespoons of sugar (I used brown. I always use brown)
- 10 tablespoons of flour
- 3 tablespoons of butter (or 4 tablespoons of vegetable oil)
- 1/2 teaspoon of baking powder
- Few drops of vanilla
- 1 tablespoon of salted caramel (Optional. I have jars of this prepared in the fridge and I thought might as well add this for some extra moistness. Will give the recipe for this later)
(Word of warning – Don’t take the quantities seriously since I could not bother measuring anything at all. These are all rough measurements just so that you may have an idea)
Method
- Chuck it all in, give it a good stir, whack it in a mug and pop it in the microwave.
- Microwave till it’s no longer liquidy.
Yes, really.
The result – ooey, gooey chocolaty goodness that is so good that you look around ridden with guilt as you are eating it. The vanilla cakey layer remains intact while once you dig in, the chocolate chips have melted just about right to give an oozing gooeyness from within. The salted caramel will have melted at this point and besides serving as a natural sauce, it will add a salty kick to the otherwise sweet and mellow mixture. Although when adding this, you need to be careful with the amount of sugar you are adding since all the sweet elements come together can end up making this dessert too sweet.
Of course you can make it without the salted caramel if you don’t have any at hand. Just add a bit more of chocolate chips, a drop or two more vanilla and you will have a perfectly oozy chocolate chip vanilla pudding.
You can be posh and put this in ramekins as well. I suppose it would serve as a formidable dessert at a dinner party even. I do not own ramekins and I wasn’t feeling too posh in my cosy old pajamas. Besides, a late night writing session is hardly an occasion. Hence the use of the oversized mug.
Enough has been heard about mug cakes but I never got the chance to try one out. This really is a breeze. Even a lazy bum like myself can whip this up in a jiffy without batting an eyelid. Although you will probably be bouncing off the walls with the sugar rush after polishing this off like I was that night. I killed off one character in my novel and revived her again later on in the night. It’s all Nigella’s fault.
Imagine – Rain is pattering on outside. Inside is cool and cosy with the winds bellowing about, making the curtains dance on the windows. You are nicely snuggled in, both feet up while digging into this warm and oozing pudding, probably dribbling chocolate and salted caramel off your chin. You are trying to lick the chocolate off the spoon but smears chocolate on your nose instead. Warm and sticky. Rain creates music outside. You softly drift away and lose yourself in the sensations.
Don’t look at me. Nigella did this.
