We have just returned from a fun kid-free weekend in Hobart. Jaron and I have never been anywhere without the kids before and an invitation to Sarah and Joel’s birthday party was incentive enough to leave them with Mum and Dad and have a night away. And let me tell you, we could not have chosen a better time to leave them – on Saturday night Lil was sitting on Mum’s lap eating her dinner and she did a mega-spew all over Mum. Oscar has a really weak stomach and took one look at Lil throwing up and also spewed all over Mum! (He is so bad…dry-reaches at the sight of me changing Lil’s dirty nappy!) That night they slept well until 5:30am when Oscar woke up and threw up in his bed, and then continued to be sick for the rest of the day. (I slept in until 8am!!) So we got home to one sick, feeling very sorry for himself little boy and Lil who is her usual happy, silly little self! Lucky for me, there has been no spew since we came home, but Osc still isn’t feeling very well. Oh yeah, Mum had even washed all of the spew-covered sheets, quilts and clothes by the time we got home!!
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Okay, now for Recipe Monday (if you’re not totally turned off food after all of that spew-talk…), this is our fav chocolate pudding:
Chocolate Malt Self-Saucing Pudding
135g butter
1 1/4 cups caster sugar
2 eggs
1 1/2 cups plain flour
2 1/4 tsp baking powder
1/2 cup cocoa
1/2 cup ground almonds
1/4 cup malted milk powder
1 cup milk
Sauce
2/3 cup brown sugar
2/3 cup malted milk powder
1 1/2 tbs cocoa
1 1/2 cups boiling water
Preheat oven to 170 degrees celsius. Place the butter and sugar in the bowl of an electric mixer and beat until pale.
Add the eggs gradually and beat until smooth. Sift the flour, baking powder and cocoa over the mixture, add the almond meal, malted milk powder and milk and beat until smooth.
Spoon the mixture into a greased 8 cup capacity ovenproof baking dish.
To make the sauce, place the sugar, malted milk powder and cocoa in a bowl. Pour over the boiling water and stir to combine. Spoon over the pudding mixture and bake for 45-50 minutes or until risen and cooked when tested with a skewer.
Serve warm with thick cream or ice cream.
