CHOCOLATE SELF-SAUCING PUDDING

PREP + COOK TIME 55 MINUTES SERVES 6

60g butter

½ cup (125ml) milk

½ teaspoon vanilla extract

¾ cup (165g) caster sugar

1 cup (150g) self-raising flour 1 tablespoon cocoa powder

¾ cup (165g) firmly packed light

brown sugar

1 tablespoon cocoa powder, extra 2 cups (500ml) boiling water icing sugar, to dust

1 Preheat oven to 180°C/160°C fan. Grease a 1.5-litre (6-cup) ovenproof dish.

2 Melt butter with milk in a medium saucepan. Remove from heat; stir in extract and caster sugar, then sifted flour and cocoa. Spread the mixture into dish.

3 Sift brown sugar and extra cocoa over mixture; gently pour boiling water over mixture.

4 Bake pudding for 40 minutes or until centre is firm. Stand for 5 minutes. Dust with sifted icing sugar to serve. 1 Using an electric mixer, beat butter, extract and sugar in a medium bowl until combined. Beat in eggs, one at a time. Stir in sifted flour and soda, then cranberries and pistachios. Cover dough; refrigerate for 1 hour.

2 Preheat oven to 180°C/160°C fan. Grease an oven tray.

3 Knead dough on a floured surface until smooth but still sticky. Halve dough; shape each half into a 30cm log. Place logs on oven tray.

4 Combine extra egg with the water in a small bowl. Brush egg mixture over logs; sprinkle with extra sugar.

5 Bake for 20 minutes or until firm; cool for 3 hours or overnight.

6 Preheat oven to 160°C/140°C fan. 7 Using a serrated knife, cut logs diagonally into 1cm slices. Place slices on ungreased oven trays. Bake for 15 minutes or until dry and crisp, turning halfway through baking time; cool on wire racks.