ON THE COVER
Recipe, styling and photography Sarah Tuck
Chocolate and Walnut Self-saucing Pudding with Salted Caramel Sauce,
A cover-worthy dish to wow your friends – no need to tell them how easy it is to make…
50 grams melted butter, plus extra butter for greasing 1 cup whole milk 2 large eggs, size 7 1¼ cups self-raising flour 3 tablespoons dark cocoa powder 1 teaspoon baking powder 1 cup ground walnuts ½ cup brown sugar
TOPPING
½ cup brown sugar 2 tablespoons dark cocoa powder
1¼ cups boiling water 2 tablespoons whisky
TO SERVE
vanilla bean ice cream or softly whipped cream chopped toasted walnuts Salted Caramel Sauce
You will need a 2-litre capacity baking dish or 6 individual 350ml-capacity baking dishes, greased with butter. Preheat the oven to 180°C.
Put the melted butter, milk and eggs into a jug and whisk to combine.
Sieve the flour, cocoa and baking powder into a large bowl and add the walnuts and brown sugar. Mix well to combine. Make a well in the centre of the dry ingredients and pour in the butter mixture. Fold together until well combined. Pour the batter into the prepared baking dish/es.
TOPPING: Put the brown sugar and cocoa powder in a jug. Add the boiling water and whisky; whisk to combine. Gently pour the mixture onto the batter over the back of a large tablespoon.
Bake for 35-40 minutes, or 20-25 minutes for individual puddings, until the pudding has risen and is cooked through. Leave to rest for 5 minutes.
TO SERVE: Serve warm with vanilla bean ice cream or softly whipped cream and sprinkle with walnuts.
For an ultra-decadent version, drizzle with Salted Caramel Sauce. SERVES 6