Rich and gooey, self-saucing pudding is not for the faint-hearted. Individual puddings means you claim all the sauce for yourself.
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Ingredients
Chocolate self-saucing puddings
Method
Chocolate self- saucing puddings
1.Grease four 1-cup (250ml) ovenproof dishes.
2.Melt butter with milk in a medium saucepan. Remove from heat and stir in caster sugar, then sifted flour and 1 tbsp cocoa. Divide mixture between dishes.
3.Sift brown sugar and remaining cocoa into a small bowl; spoon over pudding mixture in dishes. Carefully pour the boiling water over mixture. Cover dishes tightly with foil. Place 1½ cups (375ml) water in an 8-litre pressure cooker. Place dishes in cooker and secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 12 minutes.
4.Release pressure using the quick release method; remove lid. Remove dishes from cooker. Stand puddings 5 minutes before serving.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note
