For my first post I’m going back to the recipe where it all started. It was a rainy day off work, not long after my boyfriend had moved in, and because I was trying to impress him I thought he’d like something nice for pudding. Luckily, the recipe was a success (he’s still with me nearly 3 years later). Here’s what you need:
- 575g Plain Chocolate
- 225g Unsalted Butter
- 3 Large Eggs
- 225g Caster Sugar
- 85g Self Raising Flour
- 175g Chopped Walnuts
- 1tsp Vanilla Extract
- 9inch Square Tin
Set your oven to 180 C (mine’s a fan assisted oven so you’ll have to adjust if you have a conventional oven), grease and line your tin with grease proof paper.
Now for the cooking! Set aside 225g of the plain chocolate (if you have a fussy eater I’ve replaced 225g of the plain chocolate for Cadburys before) and break the remaining chocolate into a glass bowl, add the butter and place over a pan of simmering water to melt. Whilst that’s melting chop the chocolate you set aside into small chunks and in a separate bowl beat the eggs and caster sugar together.
By now the chocolate and butter should have all melted. Pour and mix this together with the beaten eggs and sugar until well combined. Then sift the flour over the mixture, add the walnuts and chopped chocolate and fold it all into the mixture. Pour this into the tin and bake for 40-45mins.
This recipe is extremely rich (and the amount of chocolate you use doesn’t make it cheap) and although I love baked goods fresh out of the oven I recommend letting it cool for a bit before you cut them otherwise they lose their square shape. They make a lovely pudding served with a vanilla custard or go down well the next day with a cup of tea to get your office through the working day!
I keep mine stored (once cool) in cake tin and find they’re good to eat for 4 days (if they haven’t disappeared before this time). Enjoy.