CHOCOLATE SELFSAUCING PUDDING

SERVES 6. PREP 10 MINS. COOK 35 MINS

INGREDIENTS

• 1 cup (150g) self-raising flour

• 1 cup (220g) caster sugar

• ½ cup (50g) cocoa, plus extra to dust

• 60g unsalted butter, melted, cooled

• ½ cup (125ml) milk

• ½ tsp vanilla extract

• 1 egg

• Vanilla ice cream, to serve

METHOD

1 Preheat the oven to 160C. Grease a 1.5L (6-cup) capacity ovenproof baking dish.

2 Sift flour, ½ cup (110g) sugar and ¼ cup (25g) cocoa into a bowl and stir to combine. Make a well in centre. In a separate bowl, whisk melted butter, milk, vanilla and egg. Gradually pour into well, then fold to combine.

3 Spread mixture evenly into prepared dish. Combine remaining ½ cup (110g) sugar and ¼ cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding.

4 Bake for 30-35 minutes until top is firm. Stand for 10 minutes to cool slightly.

5 Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.