Petworth Pudding. Ever heard of it? Not many people have. My sister and I first came across it in Houston and a little cafe called Te House of Tea. (Sadly it is no more.) We came home determined to figure out how to make it. At the time the only recipe my sister could find was in a book called Traditional Teatime Recipes by Jane Pettigrew. The recipe was pretty far from the one that we loved so my sister adapted it into something that is reasonably close.
It's sort of halfway between chocolate cake and a candy bar. Sounds amazing, right? It is. Although this isn't exclusively a holiday recipe it's something that I always crave at this time of year. Just ask my sister, who I've been bugging to make it for two weeks. Recipe is below.
Recipe adapted by Laura Dunkin-Hubby
100g (4oz) butter
100g (4 oz) granulated or caster sugar
25g (1 oz) cocoa powder, sifted
1/2 tsp cinnamon
1 egg beaten
225g (8oz) crushed graham crackers
110g (4oz) dark chocolate
Grease a 8"x8" baking dish.
Melt the butter and sugar in a medium sized pan over low heat.
Beat in the cocoa powder, cinnamon, and the egg.
Stir in the crushed graham crackers.
Once blended turn into prepared baking dish. Press down well and smooth the top to make it as even as possible.
Melt chocolate (try putting into a bowl and microwaving for 20 seconds. Stir then microwave for another 20 seconds. Remove bowl from microwave (be very careful as the bowl will be HOT) and stir. The heat from the bowl should melt the chocolate within a minute or two.) Pour over the top of the pudding in the baking dish.
Place the dish in the refrigerator and leave to set.
Optional - dust with powdered sugar and cinnamon
When cold, cut into bars.
Makes approx 16.
It goes perfectly with a cup of tea. If you make it, drop a comment below to let me know what you think. Or let me know what your favorite holiday treats are.
Photos by Sophia Dunkin-Hubby