Recipe

Classic chocolate self-saucing pudding

Rich and gooey, this self-saucing pudding is not for the faint-hearted. Balance out the intense chocolate flavours with a silky dollop of vanilla ice cream.

Aug 03, 2010 2:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

  • 1 cup (150g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 cup (125ml) milk
  • 1 egg
  • 60 gram butter, melted, cooled
  • cream or vanilla ice-cream, to serve
Sauce
  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 3/4 cup (430ml) boiling water

Method

  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil (this will catch any drips).
  • 2
    Sift the flour and cocoa powder into a medium bowl. Add the sugar and stir to break up any lumps.
  • 3
    Whisk together the milk, egg and butter in a jug. Add the milk mixture to the dry ingredients; use a whisk to stir to a smooth batter. Pour into the prepared dish and smooth the surface with the back of a spoon.
  • 4
    To make sauce: sift the cocoa powder into a bowl; add the sugar and stir to combine. Sprinkle evenly over the surface of the batter.
  • 5
    Pour the boiling water evenly over the cocoa and sugar mixture in the dish. Bake for 50 minutes or until the cake topping is firm. Serve with cream or ice-cream.

Notes

We used a 1.5-litre (6-cup) capacity round ovenproof dish, 17cm across and 8cm deep. If a wider, shallower dish is used, the cooking time should be reduced by five to 10 minutes.

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