We Link Food to Memories by Artichoke Zine
Most people have a memory or distant photograph of themselves as children, unashamedly licking spoons and bowls and completely covered in chocolate. It’s that brilliant age where being oblivious wins over being embarrassed, and we can dive in head first and emerge half child, half chocolate monster.
I grew up through eight different kitchens, and have treasured memories from each home. Sitting on the backdoor step with my father, eating the leftovers of my mother’s infamous flapjacks; diving in straight for the tray. Golden and buttery bites. Moving north and discovering the cold weather, Chinese takeaways and the hideous reality of tinned strawberries. Feeding horses from the back fence. My Grandmother’s garlic mashed potato, of which I could eat by the spoonful.
Then there were all the homes in the south, and moving back to London, moving out, moving into my own kitchens. Discovering my own ways with cooking and being introduced to Spanish dishes, most of which have stuck with me. Dieting, going vegan, adoring cupcakes. These things have all shaped how I eat today, and there is one recipe which I always have such strong memories of.
The smell of chocolate curling out of the oven, the depth and warmth of flavours developing as it bakes- it reminds me of childhood and returning home to be greeted by the smell of my mother’s Puddle Pudding. It’s something which I still make when it gets crisp and cold today. New memories have been made with this wonderful dessert. Baking it and hurryingly wrapping the still warm dish in foil and a kitchen towel before rushing to a friend’s house to enjoy.
3oz self raising flour
3oz caster sugar
1 ½ oz butter
4 tablespoons cocoa powder
5 tablespoons milk
2oz brown sugar
2 tablespoons of cocoa
½ pint of water
Grease a Pyrex dish with butter and preheat the oven to 175c. Sieve together the flour and cocoa powder. Cut the butter into pieces and add with the sugar to the mix. Add milk and mix until creamy. Pour your batter into the greased dish.
Heat the final three ingredients gently in a saucepan (brown sugar, cocoa powder and water) and pour over your cake mixture.
Bake for 45 minutes. There will seem to be a fair bit of liquid, but this is fine. The cake should be mostly firm, with a slightly crispy top and with lovely chocolate sauce swirling about. Serve warm with two scoops of vanilla ice cream, or eat it cold like a brownie.