Today started off badly and turned out to be one of the best Sunday's I've had for a while. I was rather hungover after a night out at the football so started the day with a big bowl of my homemade muesli topped with kiwifruit. From there it was off to Primo Italiano 2007, a food festival which was part of the Sydney Italian Festival. It was really busy and a bit of an assault on my still-recovering senses, but a trip to the Beppi's stand for a plate of polenta with wild mushrooms and parmesan and a bottle of San Pellegrino Aranciata sorted me out. (Tamzin had the eggplant parmigiana which was also delish!).
Next up was a chocolate, almond and ginger filled sweet shortcrust pastry
(started with s...). It was melt in the mouth heaven! Feeling more than a little stuffed, we moved on to the second part of the day's activities... rollerblading! Tamzin is a bit of a pro these days but I'm a complete novice again after many years with my feet firmly planted on the ground.
We did a couple of laps of Centennial Park and despite a few hiccups with stopping (i.e: I couldn't) I managed to finish the afternoon without stacking once. Well done me... Dinner was a rather boring affair (soup) so I decided to whip up an old family favourite - Chocolate Self-Saucing Pudding. As if I 
needed any more food today!
Mum's Chocolate Self-Saucing Pudding
1 c flour
1 tbsp cocoa
2 tbsp melted butter
1/2 c sugar
1 tsp baking powder
1/2 tsp salt
1/2 c milk
1 tsp vanilla
Topping:
3/4 c brown sugar
2 tbsp cocoa
1 3/4 c hot water
- Preheat oven to 180 degrees C.
- Sift flour, baking powder, salt sugar and cocoa together into a large ovenproof dish.
- Add milk, vanilla and butter and beat until smooth.
- Sift over combined cocoa and brown sugar and gently pour over hot water.
- Bake for 55-60 minutes or until spongey.
- Serve with a dollop of organic unsweetened yoghurt.
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