CHOCO­LATE SELF-SAUC­ING PUD­DING

PREP + COOK TIME 55 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Dinner -

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,

ex­tra, sifted

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

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