Thrift Lady's Chocolate Fudge Pudding- oh my God!!!!!

**purplemoon**

patchwork_cat wrote:

We burnt ours. I think we did it in too deep a bowl and then it wasn't cooked so we left it in longer and burnt it. Do you do yours in a shallow bowl or a deeper pudding basin type bowl?

I made this the other week and used a pudding bowl and it came out lovely :drool:

domestic_goddess

I made this for tea last night and my family think I am the best cook ever. It was so yummy. I made it in a shallow dish. (Actually the same one I make lasagne in)

It was gorgeous. Very sweet but between the four of us we managed to polish it off. Yum Yum Yum

Thanks for the recipie

TheFlyingGerbil

is this OK to make in a pyrex glass oven dish or a ceramic one? Would I have to preheat the dish? I don't want to buy a metal tin as I don't bake very often. I:m making it for my brother's girlfriend's birthday on Saturday and I don't want it to be a disaster!

Joe

jessicamb

TheFlyingGerbil wrote:

is this OK to make in a pyrex glass oven dish or a ceramic one? Would I have to preheat the dish? I don't want to buy a metal tin as I don't bake very often. I:m making it for my brother's girlfriend's birthday on Saturday and I don't want it to be a disaster!

Joe

ceramic is fine

thats how I did mine

iwanttosave_2

Is demerara sugar the same as brown sugar?

thriftlady_2

iwanttosave wrote:

Is demerara sugar the same as brown sugar?

No, use soft brown sugar or muscavado sugar (dark or light).It is more expensive but that's what gives the fudgy taste. You can reduce it, but don't go mad.

I've been wondering whether you could leave out the sugar in the batter (which can be ordinary white sugar btw), since the sauce sinks into it as it cooks - let me know if this works anybody

Pyrex, ceramic or a tin will do.

researcher

TheFlyingGerbil wrote:

is this OK to make in a pyrex glass oven dish or a ceramic one? Would I have to preheat the dish? I don't want to buy a metal tin as I don't bake very often. I:m making it for my brother's girlfriend's birthday on Saturday and I don't want it to be a disaster!

Joe

Any type of dish is fine, and no you wouldn't have to preheat it.

I've always advised younger friends to keep their eye's open in the local charity shops for cooking dishes, tins etc - they're often available and only cost pennies. (And the old ones are often much better quality too!) The hospice shops seem to have some particularly excellent bargains if you have one in your area - and you're supporting a good cause too.

researcher

thriftlady wrote:

I've been wondering whether you could leave out the sugar in the batter (which can be ordinary white sugar btw), since the sauce sinks into it as it cooks - let me know if this works anybody

.

Doesn't work :sad: You can reduce amount a little, but too much and the puddings ruined (and I don't have a sweet tooth).

thriftlady_2

researcher wrote:

Doesn't work :sad: You can reduce amount a little, but too much and the puddings ruined (and I don't have a sweet tooth).

Right then:D thanks for that, some things you just can't mess with.

iwanttosave_2

thriftlady wrote:

No, use soft brown sugar or muscavado sugar (dark or light).It is more expensive but that's what gives the fudgy taste. You can reduce it, but don't go mad.

Oh, cos thats the sugar we used Thought it was the same. Maybe thats why it went boobies up