Wednesday, 2 October 2013

Chocolate self-saucing pudding

It's really almost too far into spring to think about hot desserts but when I read this morning that a cooler change was imminent, I figured this stalwart could survive one more outing. Cooks by itself, really, and all you need to do is make sure you didn't serve a huge main meal, because you need lots of tummy space for this. 

My love and eternal devotion goes to Bill Granger for this. You'll find it in his "Bills' Food" book. 


125g Plain Flour
Pinch of Salt
120g caster sugar
3 teaspoons baking powder
4 tablespoons cocoa powder
250ml milk - be brave and use full-fat
85g unsalted butter melted
2 eggs lightly beaten
1 teaspoon vanilla extract
Double cream or crème fraiche to serve

185g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling water


Preheat the oven to 180°C

Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.

Add the milk, butter, egg and vanilla extract and mix with beaters until combined.

Pour into four 250 ml (1 cup) greased pudding moulds.

To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.

Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.

Serve with thick cream. What could be easier!