Chocolate and caramel self-saucing puddings

These decadent self-saucing puddings are complete with an oozy melted chocolate centre. Serve drizzled with a rich caramel sauce and a dollop of vanilla ice-cream for the ultimate weekend dessert.
chocolate and caramel self-saucing puddings


Caramel sauce


1.Make caramel sauce: Place sugar in a small frying pan over low heat; cook, without stirring, 8 minutes. (The sugar will slowly liquefy then turn golden. If necessary, swirl the pan for an even caramel colour).
2.Taking care (the mixture will splutter), add butter, cream and salt; simmer 2 minutes, stirring if necessary until smooth. Cool to room temperature.
3.Preheat oven to 200°C. Grease four 1 1/3-cup (330ml) ovenproof dishes; place on a baking-paper-lined oven tray. Spoon 1 tablespoon of caramel sauce into base of each dish.
4.Process caster sugar, butter, flour, ground almonds, 2 tablespoons of the cocoa, milk, eggs and extract until smooth. Transfer mixture to a large bowl; stir in chocolate. Spoon mixture evenly into dishes. (Don’t worry about the caramel sauce coming up the side.)
5.Sift brown sugar and remaining cocoa into a small bowl; sprinkle sugar mixture evenly over puddings. Pour the boiling water into a small jug. Holding the back of a spoon over each pudding, carefully pour ¼ cup boiling water over the surface of each pudding to wet the sugar mixture completely.
6.Bake puddings for 25 minutes or until the top is cake-like and firm to the touch. Dust with extra cocoa. Serve immediately with ice-cream, drizzled with remaining caramel sauce.

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