Chocolate Self-Sauce Pudding
Inroduction
About this Recipe
By: Sheridan Rogers
Here’s a good old-fashioned stand-by for all the family. Kids love it because the batter magically transforms into a moist chocolate sponge with a luscious chocolate sauce underneath. It’s also an easy one for them to learn to make, if you help with pouring the hot water over the top. Be sure to serve it warm because the longer it stands, the more the sauce thickens up and is absorbed into the cake. A nice addition is to add peeled sliced pears along the top.
Ingredients
- self-raising flour 1 cup
- caster sugar 3/4 cup
- good quality dark cocoa 1/4 cup
- milk 1/2 cup
- butter 50g, melted and cooled
- free range or organic egg 1, beaten
- dark brown sugar 3/4 cup
- 1/4 cup dark cocoa sifted
- hot water 2 cups
Preheat oven to moderate (180C/160C fan-forced). Brush a 1.25 – 1.5 litre (5 – 6 cup capacity) ovenproof dish with melted butter. Sift flour, sugar and cocoa into a bowl. Make a well in the centre of ingredients, gradually stir in the combined milk, butter and egg. Beat until smooth. Spoon mixture into prepared ovenproof dish. Combine brown sugar and sifted cocoa and sprinkle evenly over top of pudding. Gradually pour the boiling water over the back of a large metal spoon to cover pudding (it’s important to do this slowly to maintain a smooth surface on top of the pudding). Carefully place dish on an oven tray. Bake in preheated oven for 35-40 minutes or or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean. Serve dusted with sifted icing sugar and decorate with berries if desired. Also great with ice cream.