Following the inaugural Film and Pudding night, here is the recipe for Bog of Eternal Stench pudding, to be eaten while watching Labyrinth:
Chocolate Pudding (serves 4 to 5).
100g (4oz) self raising flour
100g (4oz) soft margarine
100g (4oz) barbados sugar
30ml (2tbsp) cocoa
Handful nuts (walnuts / pecans) - optional
For the sauce:
45ml (3tbsp) barbados sugar
45ml (3tbsp) cocoa
375ml (3/4 pint) boiling water
Demarara sugar for topping
Turn on oven at 180C to heat up.
Beat all pudding ingredients together until smooth and glossy.
Place in a greased 1 litre oven-proof dish and level with back of spoon.
Blend sugar and cocoa with fingertips. Sprinkle over pudding mixture and gently pour on the boiling water in a circular movement.
Place dish on a baking sheet in the oven for 35 to 40 mins. Sprinkle with demarara sugar and serve immediately, with cream or ice cream if you like.
You'll see an uncanny resemblence to the Bog of Eternal Stench when you take this chocolately yumminess out of the oven. The water you pour over the top seeps through the pudding mix to make a lovely fudgey sauce on the bottom.