Chocolate Self Saucing Pudding

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1 cup Brown sugar
  • 1/3 cup Caster sugar
  • 1/2 cup Cocoa powder
  • 1 cup Plain flour
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 50 g Butter
  • 1/2 cup Milk

• Liquids

  • 1 1/4 cups Water

Found on recipetineats.com

Description

Ingredients

• 1 cup brown sugar, loosely packed (175g) (Note 1)
• ¼ cup cocoa powder, unsweetened (30g) (Note 2)
• 1¼ cups boiling water
• 1 cup plain flour (all purpose flour) (150g)
• 2½ tsp baking powder
• ⅓ cup caster sugar (110g) (ordinary white sugar ok)
• ¼ cup cocoa powder, unsweetened (30g) (Note 2)
• Pinch of salt
• ½ cup milk (125ml)
• 50g / 4½ tbsp butter, melted
• 1 egg
• 1 tsp vanilla extract

Directions

• Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
• Grease a 5 - 6 cup baking dish with butter. (Note 3)
• Topping: Whisk brown sugar and cocoa in a bowl, set aside.
• Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
• In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
• Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
• Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
• Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
• Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
• Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

Nutrition