Turn this delicious dessert into a mocha pudding by replacing 1 tbsp cocoa powder in the chocolate sauce with 3 tbsps coffee granules, and 2 tbsps boiling water with 2 tbsps coffee liqueur.
- 1¼ cups self-raising flour
- 2 tblsps cocoa powder
- ¾ cup caster sugar
- 75g unsalted butter, melted and cooled
- 2 eggs
- ½ cup milk
- Extra cocoa powder, to decorate
- Double cream, to serve
- 2 tbsps cocoa powder
- ½ cup caster sugar
- 1½ cups boiling water
Grease an ovenproof dish (8-cup capacity).
Sift flour and cocoa into a medium bowl. Stir in sugar.
Whisk butter, eggs and milk together in a medium jug until combined. Add to flour mixture and stir to combine. Pour into prepared dish.
To make sauce, sprinkle combined sifted cocoa powder and sugar evenly over the batter in dish. Pour water slowly over the back of a metal spoon to cover the cocoa powder and sugar.
Cook pudding in a moderate oven (180ºC) for about 35 to 40 minutes, or until the centre of pudding is firm to touch.
Stand for 5 minutes.
Dust with extra sifted cocoa powder. Serve warm with cream.