Self-Saucing Chocolate Pudding |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a Margaret Fulton recipe and has been a family favourite for nearly 30 years. The original called for walnuts (I have never used) so have made that a footnote in the directions. Serve with whipped cream and/or ice cream. A comfort dessert. Ingredients:
3 ounces self raising flour |
2 tablespoons cocoa powder |
1 1/2 teaspoons instant coffee powder |
1 pinch salt |
4 ounces butter or 4 ounces margarine |
4 ounces caster sugar |
2 eggs |
1/2 teaspoon vanilla essence |
1 -2 tablespoon milk |
2/3 cup brown sugar (firmly packed) |
1 tablespoon cocoa |
1 1/2 cups water (hot) |
Directions:
1. Preheat oven to 180°C.
2. Grease 6 cup oven-proof dish.
3. For the sauce mix together cocoa and brown sugar in a jug and pour in hot water and stir till sugar is dissolved.
4. For the pudding sift flour, cocoa, instant coffee powder and salt together.
5. Cream butter and sugar until light, gradually beat in eggs and vanilla.
6. Add a little flour, then some milk (alternate between the two keeping a soft consistency) finishing with the flour (don't worry if you don't use up all the milk.
7. Spoon mixture into well greased oven dish and spread evenly. If using sprinkle with 1 tablespoon of chopped walnuts.
8. Spoon sauce over the pudding mixture till you have a layer of sauce then pour the rest over the back of the spoon.
9. Bake for 35-40 minutes.
10. Serve with whipped cream and or ice cream and walnut halves if using.
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