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Chocolate self-saucing pudding
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Decadent Aussie-inspired self-saucing pudding with butterscotch and lemon flavors, inspired by a vintage Victorian recipe.
Ingredients:
50g cocoa powder
60g unsalted butter, melted, cooled
125ml milk
2.20 gm vanilla extract
Vanilla ice cream, to serve
Instructions:
Preheat your oven to 160°C and generously grease a 1.5L (6-cup) ovenproof baking dish.
Sift together flour, 1/2 cup (110g) sugar, and 1/4 cup (25g) cocoa in a bowl, then stir until mixed. Create a hole in the middle. In another bowl, whisk melted butter, milk, vanilla extract, and egg. Slowly incorporate into the hole and fold gently to combine.
Evenly spread the mixture in the dish. Sprinkle the remaining sugar and cocoa on top of the pudding. Carefully pour boiling water over the pudding.
Bake for 30-35 minutes until the top is firm, then allow to cool for 10 minutes before serving.
Sprinkle the warm pudding with additional cocoa powder and serve promptly with a scoop of vanilla ice cream.