Chocolate Self Saucing Pudding
Serves 6
   1 cup self-raising flour
   2 tablespoons baking cocoa
   1/2 cup sugar
   80g butter, melted, cooled
   1/2 cup milk
   1 large egg, lightly beaten
   50g dark chocolate, roughly chopped

Sauce:
   3/4 cup sugar, extra
   2 tablespoons baking cocoa, sifted, extra
   1¼ cups boiling water
   Cream, for serving


   Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease a 5 cup capacity ovenproof dish.
   Sift flour and cocoa into a large bowl. Stir in sugar.
   Whisk butter, milk and egg in a jug. Add to flour mixture with dark chocolate and mix until combined. Spoon into dish.
   To make sauce: Sift extra sugar and extra cocoa over pudding. Pour boiling water over the back of a large metal spoon to cover pudding. This avoids large indentations in the pudding. Place dish onto a baking tray. Bake for 50 minutes to 1 hour or until pudding bounces back when pressed gently in centre. Rest for 15 minutes and serve with cream.

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