Chocolate self-saucing pudding
This classic recipe for self-saucing pudding is big on flavour. The strong taste of dark cocoa powder may be too strong for some palates. For a very mildtasting pudding, substitute the cocoa powder (in the pudding and the sauce) for drinking chocolate and reduce the sugar content by half as there is sugar in the drinking chocolate.
- 150 g soft brown sugar
- 300 g self-raising flour
- 4 tablespoons cocoa powder
- 300 ml milk
- 3 eggs
- 100 g butter, melted
- Sauce
- 350 g soft brown sugar
- 4 tablespoons cocoa powder
- 500 ml boiling water
Instructions:
- Preheat the oven to 180ºc. Grease a deep baking dish.
- Place the brown sugar in a bowl and sift the flour and cocoa powder over the sugar. Mix with a wooden spoon.
-  In a separate bowl, mix together the milk, eggs and butter.
- Pour the milk mixture over the dry ingredients and stir with the wooden spoon to make a batter. Pour the batter into the prepared baking dish.
- For the sauce—combine the sugar and cocoa powder in a jug, add the boiling water and stir until the sugar dissolves (see hints and tips). Then gently pour the sauce over the batter. it is best to pour the sauce over the back of a spoon to avoid disturbing the batter too much.
- Place in the oven and bake for 45 minutes. When cooked, a skewer or small knife inserted into the pudding part only will come out clean. serve immediately with cream or ice-cream. if the pudding sits for too long, the sauce will get soaked up by the pudding.