Here are two recipes for Chocolate self-saucing puddings. One is a microwave recipe which is great if you don't have a lot of time, but beware, it is very messy. Make sure you put a plate under the pudding dishes to catch the overflow.
Chocolate Self-Saucing Puddings (Microwave)
Ingredients
• 30 g butter
• ¾ c self raising flour
• ½ c white sugar
• 2 T cocoa
• 100 mL milk
• 1 t vanilla
• 1/4 c brown sugar
• 1 T cocoa – extra
• 1/2 c boiling water
Method
1. Place butter in microwave-safe bowl or jug.
2. Melt butter in microwave on HIGH for 30 seconds.
3. Stir in sifted flour, sugar, cocoa, milk and vanilla. Beat with wooden spoon until smooth.
4. Place mix into two small ramekins.
5. Mix extra cocoa and brown sugar together and sprinkle on top of pudding mix (Divide equally between two puddings).
6. Carefully pour 1/2 c of boiling water over cocoa and brown sugar mix
7. Cook on HIGH in the microwave for 8-10 minutes or until just cooked in centre.
8. Stand for 5 minutes before serving.
Chocolate Self-Saucing Pudding
(Oven Method)
Ingredients
1 c self-raising flour, sifted
1/2 c caster sugar
3 T cocoa, sifted
1/2 c milk
50g butter, melted
1 egg
1 t vanilla extract
1 c firmly packed brown sugar
3 T cocoa
1 c boiling water
Method
1. Preheat oven to 180°C/160° fan-forced.
2. Lightly spray 4 ramekins with cooking oil spray
3. Place flour, caster sugar and first measure of cocoa in a large bowl.
4. Whisk milk, butter, egg and vanilla together in a jug.
5. Add egg mixture to flour mixture. Divide mixture evenly between ramekins.
6. Combine brown sugar and remaining cocoa in a bowl. Sprinkle cocoa mixture over batter.
7. Pour ¼ cup of boiling water over the back of a large metal spoon onto pudding mixture in each ramekin.
8. Place dish on a baking tray. Bake for 20 to 30 minutes or until pudding bounces back when pressed gently in the centre.
9. Remove from oven. Stand for 3 to 4 minutes. Serve with cream or icecream.
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