I recently made a chocolate self saucing pudding.
It was fairly forgettable really.
Prompted from a chat on instagram, I wanted to revisit my early teen winning staple. And I really mean staple. I made those chocolate puddings on a weekly basis at one stage. Fueled by my love of anything dessert orientated and driven by a new found kitchen freedom that one seems to acquire after a certain period of time that has passed of proving yourself. Yep, I could bake them alright, and along with it feed my hungry mouthed siblings all through the long winter months. (Which weren’t particularly long, but it does sound more dramatic.)
The question was, would I be doing the same for my own children? Would the humble self saucing chocolate pudding become a family favourite as it once was mine?
Errr, no. No it won’t be.
I made it. It was pleasant, and that was about it. It seems my chocolate pudding days go no further. After 20 plus years of not making it, it seems my palate has completely changed. No longer sated by a simple concoction of self-raising flour, sugar, and cocoa. It really just didn’t do anything for me.
Now I could adapt a recipe, make it my own. Throw some more ingredients in there that are more attune to what our young family enjoys, however I probably won’t… as instead I revisited the humble custard tart.
And that dear people, was well worth the revisit.
Given that I have a long held history with custard anything, it would have been a shame if this one didn’t cut it. At times in my younger life I may have been held up by custard. It’s not the first time I’ve mentioned the love for custard on the blog, (nor probably the last.) But what I will mention is the tart disappeared far quicker than the chocolate pudding, which unfortunately seemed to quietly whither within the fridge over a period of days.
This recipe isn’t very complicated. There is no resting of pastry, no straining of custard, and if you feel like that second slice…I say go right ahead.
180g cold cubed butter
50g icing sugar
250g plain flour
In a blender pulse, butter, flour and sugar together until it forms bread crumbs. Drop an egg in and a give it a quick whizz. Pop the mixture out on to a lightly floured bench top and gently knead until the dough comes together. Between two baking sheets, roll it out to about .5cm thickness. Plop the dough into your greased pie or tart dish, keeping one side of the baking paper on there. With the baking paper side up, add pie weights or something to weigh the pastry casing down- bake blind for about 20-15 minutes or until golden at 180C.
2 tsps vanilla
4 egg yolks
3/4 cup sugar
1/2 cup cornflour
50g melted butter
Add all ingredients except milk and nutmeg together to form a paste like consistency. In a pot over medium heat, add all of the paste and slowly add the milk, stirring continually. Keep stirring until the custard just comes together and then take it off the heat. (If by chance you get side tracked, and your custard gets a little lumpy- wizz it with a hand held mixer- voila! smooth custard.)
Pour custard into the tart shell and grate a little fresh nutmeg over the top.
Eat with enthusiasm and noisy laughter.