Chocolate Self-Saucing Pudding
Chocolate Self-Saucing Pudding
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Ingredients
- 1 cup plain flour
- 2 tsp baking powder
- 0.333 cup caster sugar
- 0.25 cup cocoa powder unsweetened
- pinch sea salt
- 0.5 cup milk full fat
- 50 g butter melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup brown sugar
- 0.25 cup cocoa powder
- 1.25 cups boiling water
Instructions
- Preheat the oven to 170°C conventional (150°C fan-forced). Grease a 1.25 litre baking dish with butter.50 g butter
- Start with the topping. Combine the brown sugar and cocoa powder in a bowl. Crush any lumps with a fork. Don’t pour in the boiling water yet. That is used later. Set aside.1 cup brown sugar, 0.25 cup cocoa powder
- For the batter: Combine the dry ingredients first – plain flour, baking powder, caster sugar, cocoa powder and salt. Stir well.1 cup plain flour, 2 tsp baking powder, 0.333 cup caster sugar, 0.25 cup cocoa powder, pinch sea salt
- In a separate bowl, combine the wet ingredients – milk, butter, egg and vanilla. Whisk until well combined.0.5 cup milk, 50 g butter, 1 egg, 1 tsp vanilla extract
- Mix the wet ingredients into the dry and combine well. The batter will be quite thick.1 cup plain flour, 2 tsp baking powder, 0.333 cup caster sugar, 0.25 cup cocoa powder, pinch sea salt, 0.5 cup milk, 50 g butter, 1 egg, 1 tsp vanilla extract
- Pour the batter into the baking dish and spread it out evenly. Sprinkle over the topping evenly so that all areas are well covered.1 cup plain flour, 2 tsp baking powder, 0.333 cup caster sugar, 0.25 cup cocoa powder, pinch sea salt, 0.5 cup milk, 50 g butter, 1 egg, 1 tsp vanilla extract, 1 cup brown sugar, 0.25 cup cocoa powder
- Slowly and carefully, pour the boiling water over the back of a large metal spoon to cover the pudding (see video). Place the dish on a baking tray. Bake for 30–35 Minuten or until the pudding bounces back when pressed gently in the centre.1.25 cups boiling water
- Serve with good quality vanilla ice cream. OMG, yum!
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