CHOCOLATE SELF-SAUCING PUDDING
PREP + COOK TIME 55 MINUTES SERVES 6
60g unsalted 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,
2 cups (500ml) boiling water vanilla ice-cream, to serve 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.
3 Spread pudding mixture into dish. Combine brown sugar and extra sifted cocoa over batter; gently pour the boiling water over mixture.
4 Bake pudding for 40 minutes or until centre is firm. Stand for 5 minutes before serving with ice-cream.
“This pudding is all about the gooey sauce, so don’t stand it for longer than five minutes, as the pudding will quickly soak it up.” Sophia Young, Editorial & Food Director, AWW Cookbooks