Self-Saucing Chocolate pudding

Self-Saucing-Chocolate-pudding

Directions

  1. Preheat oven to 180°C. Brush a 1.5L capacity ovenproof dish with melted butter to lightly grease.
  2. Combine the flour, sugar and cocoa powder in a medium bowl. Make a well in the centre. Combine the milk, butter and egg in a large jug. Gradually pour the egg mixture into the flour mixture and stir until well combined. Pour into the prepared dish and use the back of a spoon to smooth the surface.
  3. To make the chocolate sauce, combine the sugar and cocoa powder in a bowl. Sprinkle this mixture over the pudding mixture in the dish. Gently pour the boiling water over the cocoa mixture. (TIP: pour the hot water over the back of a large spoon to help create a less concentrated stream of water to avoid creating holes in the pudding)
  4. Bake in oven for 40-45 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Set aside for 5 minutes to cool slightly. Serve warm with Kefalos Cappuccino or Hazelnut Ice Cream.
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