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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe came from an old The Australian Women's Weekly cookbook and is designed for oven instead of microwave. Ingredients:
60 g butter |
1/2 cup milk |
1 teaspoon vanilla |
1 cup self-raising flour |
3/4 cup caster sugar |
1 tablespoon cocoa |
2 cups hot water |
3/4 cup brown sugar |
1 tablespoon cocoa, extra |
200 ml cream (optional) |
Directions:
1. Heat butter and milk in saucepan, stir until butter melts, add vanilla.
2. Sift dry ingredients flour, castor sugar and one tablespoon cocao into a basin.
3. Add the butter mixture to well in centre, stir until smooth.
4. Pour into a deep, greased 4 litre ovenproof dish.
5. Sift brown sugar and extra cocoa over the top.
6. Carefully pour hot water over.
7. Bake at 180C for 40 to 45 minutes.
8. Serve hot, with cold cream - or substitute for ice cream.
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