Recipe: Chocolate Self Sauce Pudding, Stirfry Sauce

OK so I’m getting my cooking mojo back! but I’ve ms-paired the main and dessert tonight… we are too full from the main to even think about the dessert… doncha hate when that happens! I will have to pair this pudding with a lighter meal next time I think.

So tonight we had Stir Fry, Chicken, and Risotto.
I absolutely loved cooking with the Wok – it’s brand new, I got it on sale at the warehouse 50% off! I think it can just stay on the stove top permanently, gosh one pan cooking is a joy!

In my stirfry I put, carrots, celery, broccoli, pepper, cabbage, sesame seeds, sauce. Dinners total foods come to TEN if you count the sauce.
Pudding is fruit + pudding + small scoop icecream bringing the total to THIRTEEN – very happy with that… lunch, breakfast and morning tea should be getting us well over twenty foods for the day, I’m trying to reach thirty foods a day if you are wondering what I’m going on about… basically the more variety you get in your meals… the more nutrients, and as long as you get the right portions… you won’t end up overeating 🙂  see below half plate of vegetables, 1/4 of protein, 1/4 of carbs.

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Stir fry Sauce Recipe:
Tip the juice from a can of fruit salad into your wok of vegetables, squirt in some soy, a drizzle of olive oil, sprinkle over half a handful of brown sugar, and drizzle over stay 2 Tablespoons of white vinegar… and just keep tossing your vegetables with the tongs as they cook… too easy.

Chocolate Self Sauce Pudding Recipe:

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sift 1 & 1/2 cups of self raise flour, 1/4 c of cocoa, and add 3/4 cup of brown sugar.
in another bowl whisk two eggs and 3/4c of milk
in another bowl microwave melt 90gm of butter and let it cool while you heat the choc sauce

Sauce for the pudding:
180gm dark choc broken up
2 cups of milk
put in a small pot and continually stir while it heats and melts.

The butter should be cool enough now… mix all your step one ingredients into a cake like batter and put into a buttered casserole dish
Pour the step two sauce into the casserole dish over the back of a large serving spoon (so it fountains into your casserole dish and doesn’t break your batter)

Bake for 45 mins at 180’C

Serve with the tin of fruit salad and some vanilla icecream.