Self-Saucing Chocolate Pudding
Serves 4-6
1/4C unsalted butter
1/4C brown sugar, + 1/2C extra
3/4C caster sugar
1 egg, lightly beaten
1C self raising flour
4Tbsp cocoa, + 2Tbsp extra
1/2C milk
1 1/2C boiling water (1 3/4C for oven method)
cream or ice cream, to serve
1. Preheat oven to 175C (if using).
2. Cream together butter and sugars. Once they are pale add in the egg and mix well.
3. Sift together flour & cocoa and measure out milk. Add flour and milk, alternately, to butter mixture and mix well. Pour batter into a microwave safe cake pan or ovenproof dish.
4. Combine extra cocoa & brown sugar and rub together. Sprinkle over batter and gently pour boiling water over everything.
5. Cook on medium power in microwave for 10 minutes, scrape off any overflow and return for a further 5 minutes. If using the oven, cook for 40-45 minutes.
6. Serve immediately with cream or ice cream.
Nutritional Information: (per 4 or 6 serves)
Energy 2510.5 or 1673.7kJ, Protein 8.6 or 5.7g, Fat (Total) 17.2 or 11.5g (Saturated) 10.5 or 7.0g, Carbohydrates (Total) 108.1 or 72.1g (Sugars) 77.1 or 51.4g, Dietary Fibre 5.4 or 3.6g, Sodium 294.3 or 196.2mg.
(Adapted from: Cookery the Australian Way, 1998, Macmillan publishing)
