Choco­late Self-sauc­ing Pud­ding

SERVES 6 PREP 10 min­utes COOK 40 min­utes NUTRITION 1766kJ; 12g fat (8g sat); 5g pro­tein; 66g car­bo­hy­drate; 2g fi­bre a serve COST $2.15 a serve

Recipes+ - - Contents -

1 cup self-rais­ing flour

¼ cup co­coa, plus 2 ta­ble­spoons

ex­tra, sifted

2/3 cup caster sugar

1/3 cup dark choc chips

50g but­ter, melted

½ cup milk

2/3 cup firmly packed brown sugar 1¼ cups boil­ing wa­ter Cream, to serve

Pre­heat oven to 180ºC/160ºC fan-forced. Grease a 1-litre (4-cup) bak­ing dish. Place pre­pared dish on an oven tray. Sift flour and co­coa into a bowl. Stir through caster sugar and choc chips. Make a well at cen­tre.

Whisk the but­ter and milk in a jug. Add to flour mix­ture; stir to com­bine. Pour into pre­pared dish. Com­bine the brown sugar,

ex­tra co­coa and boil­ing wa­ter in a heat­proof jug.

Gen­tly pour brown sugar mix­ture over back of a spoon onto pud­ding mix­ture in dish. Bake for 40 min­utes or un­til top of pud­ding springs back when lightly touched. Stand for 5 min­utes. Serve with cream.

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