Chocolate Self-Saucing Pudding
An old-fashioned "never fail" dessert that becomes a mocha-pudding with the addition of coffee!
Ingredients
- Butter, to grease
- ¾ cup (175g) caster sugar
- 1 cup (150g) self-raising flour, sifted
- 2 tbsp cocoa powder, sifted
- 50g butter, melted
- ½ cup (125ml) milk
- ⅓ cup (60g) brown sugar
- 2 tsp cocoa powder, extra
- 1 cup (250ml) boiling water / coffee
- Ice-cream or cream, to serve
Method
- Preheat oven to 180°C.
- Combine the caster sugar, flour and cocoa in a bowl. Add the butter and milk, and stir until well combined.
- Pour the mixture into a greased baking tin (or individual ramekins) and smooth the surface. Combine the brown sugar and extra cocoa. Sprinkle evenly over the mixture.
- Gently pour boiling water over the tops of the pudding. Bake for 25 minutes or until skewer inserted comes out clean. Serve with cream or ice cream, or in lieu of that a big glass of milk.
Ingredients
- Butter, to grease
- ¾ cup (175g) caster sugar
- 1 cup (150g) self-raising flour, sifted
- 2 tbsp cocoa powder, sifted
- 50g butter, melted
- ½ cup (125ml) milk
- ⅓ cup (60g) brown sugar
- 2 tsp cocoa powder, extra
- 1 cup (250ml) boiling water / coffee
- Ice-cream or cream, to serve
Method
- Preheat oven to 180°C.
- Combine the caster sugar, flour and cocoa in a bowl. Add the butter and milk, and stir until well combined.
- Pour the mixture into a greased baking tin (or individual ramekins) and smooth the surface. Combine the brown sugar and extra cocoa. Sprinkle evenly over the mixture.
- Gently pour boiling water over the tops of the pudding. Bake for 25 minutes or until skewer inserted comes out clean. Serve with cream or ice cream, or in lieu of that a big glass of milk.