At this time of year, when the weather is so grey and the days feel like there has hardly been any daylight at all, it's hard to resist the lure of a comforting pudding.
We don't eat pudding every night of the week. Just on one or two week nights, but always on a Sunday. For week night puds I want something that I can rustle up pretty quickly, ideally something that I can throw in the food mixer and let it do the work while I get the next stage of dinner on the go.
That's what I love about this pudding, which came about as a result of re-vamping our old favourite, Magic Chocolate Pudding. (You can find the recipe for that one here.) All it takes is throwing the cake ingredients in the mixer, let it mix for a few minutes, scrape it into your dish and then pour the sauce mixture on top. After 20-30 minutes in the oven you have a pudding AND a sauce.
The revamp of the chocolate version didn't come about as a result of us being tired of it. Imagine the suggestion of me tiring of a chocolate pudding?! No, I decided to try something different as my husband would far rather a lighter, fruitier pudding than a really chocolatey one, so this one was concocted with him in mind, and I'm so pleased with how it turned out that I thought I'd share it here.
The lovely lemony zing from the sauce is perfect for lifting your spirits on a grey January day. I also think it would be lovely with a handful or two of blueberries stirred through the cake mix before it's baked, but one of our boys would seriously object to that so I haven't tried that yet!