Chocolate Self-Saucing Pudding
Chocolate Self-Saucing Pudding
Prep time: 20 minutesCook time: 30 minutes
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Ingredients
Batter
- 1 cup plain flour
- 2 teaspoons baking powder
- 1/3 cup caster sugar
- 1/4 cup cocoa powder unsweetened
- pinch sea salt
- 1/2 cup milk full fat
- 50 g butter melted
- 1 egg
- 1 teaspoon vanilla extract
Topping
- 1 cup brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups boiling water
Instructions
- Preheat the oven to 170°C conventional (150°C fan-forced). Grease a 1.25 litre baking dish with 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.
- For the batter: Combine the dry ingredients first – plain flour, baking powder, caster sugar, cocoa powder and salt. Stir well.
- In a separate bowl, combine the wet ingredients – milk, butter, egg and vanilla. Whisk until well combined.
- Mix the wet ingredients into the dry and combine well. The batter will be quite thick.
- Pour the batter into the baking dish and spread it out evenly. Sprinkle over the topping evenly so that all areas are well covered.
- 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 minutes or until the pudding bounces back when pressed gently in the centre.
- Serve with good quality vanilla ice cream. OMG, yum!
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