A good self-saucing pudding is a wonderful thing. This is a pudding that’s perfect for Easter long weekend, cosy Autumn entertaining or when you’re craving something rich and decadent for a night in.
It can be whipped up in a matter of minutes and is one of those minimum fuss, maximum reward kind of desserts. Serve it warm from the oven, with lashings of cream.
Ingredients:
- 170g unsalted butter, softened
- 300g brown sugar 2 eggs
- 250 ml (1 cup) full cream milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 250g (12⁄3 cups) self raising flour
- 60g Dutch process cocoa powder
- 150g dark chocolate (70% cocoa solids), roughly chopped
- Icing sugar, to serve double cream, to serve
- CHOCOLATE SAUCE
- 40g Dutch process cocoa powder
- 100g brown sugar 300ml boiling water
Method:
Preheat the oven to 170°C. Butter a 28 cm oval baking dish.
Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 3–4 minutes, until pale and fluffy.