Chocolate Self Saucing Pudding
As a kid, I remember my mum serving this delightfully rich pudding with fresh cream. The batter magically transforms into a moist chocolate cake with a beautiful chocolate sauce.
1 cup (150gm) plain flour
3/4 - 1 cup caster sugar
2 tsp baking powder
1-2 tsp instant espresso coffee granules dissolved in 2 tbsp water
1/2 cup (50g) plus extra to dust cocoa powder
60g butter, melted
1/2 cup (125ml) milk
1/2 tsp vanilla extract
ice cream or whipped cream for serving
Preheat the oven to 160°C/320°F. Grease a 1.5L (6-cup) capacity ovenproof baking dish.
Sift the flour, baking powder, coffee, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
Spread mixture evenly into prepared dish. Combine remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding.
Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.
Play around with the flavour. Sub coffee with mint, chilli or coconut extract.