![]() Serves 6 1 cup self-raising flour 2 tablespoons baking cocoa 1/2 cup sugar 80g butter, melted, cooled 1/2 cup milk 1 large egg, lightly beaten 50g dark chocolate, roughly chopped Sauce: 3/4 cup sugar, extra 2 tablespoons baking cocoa, sifted, extra 1¼ cups boiling water Cream, for serving Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease a 5 cup capacity ovenproof dish. Sift flour and cocoa into a large bowl. Stir in sugar. Whisk butter, milk and egg in a jug. Add to flour mixture with dark chocolate and mix until combined. Spoon into dish. To make sauce: Sift extra sugar and extra cocoa over pudding. Pour boiling water over the back of a large metal spoon to cover pudding. This avoids large indentations in the pudding. Place dish onto a baking tray. Bake for 50 minutes to 1 hour or until pudding bounces back when pressed gently in centre. Rest for 15 minutes and serve with cream. |
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