Dessert Recipes - Matt Preston`s self-saucing chocolate pudding
- Women`s Corner
- February 13, 2023
Sticky date pudding with butterscotch sauce and the rightfully venerated lemon delicious! That same self-sauciness blesses this pudding that’s based on a recipe found in a vintage cookbook from Victoria.
Ingredients:
- 1 cup (150g) self-raising flour
- 1 cup (220g) caster sugar
- 1/2 cup (50g) cocoa powder, plus extra to dust
- 60g unsalted butter, melted, cooled
- 1/2 cup (125ml) milk
- 1/2 tsp vanilla extract
- 1 egg
- Vanilla ice cream, to serve
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Method:
1. Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish.
2. Sift the flour, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
3. Spread mixture evenly into prepared dish. Combine remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding.
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4. Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
5. Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.
This recipe is taken from https://www.delicious.com.au/recipes/
