Chocolate self-saucing pudding
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.
Ingredients
- 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
Chocolate Sauce
- 2 tbsps cocoa powder
- ½ cup caster sugar
- 1½ cups boiling water
Method
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Grease an ovenproof dish (8-cup capacity).
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Sift flour and cocoa into a medium bowl. Stir in sugar.
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Whisk butter, eggs and milk together in a medium jug until combined. Add to flour mixture and stir to combine. Pour into prepared dish.
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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.
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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.
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Dust with extra sifted cocoa powder. Serve warm with cream.
