Chocolate nirvana here we come! It’s everything you expect from a chocolate pud and a whole lot more.
- 1 cup self-raising flour
- ⅓ cup caster sugar
- 2 tbsp Dutch cocoa
- ½ cup milk
- 40 g butter, melted
- 1 free-range egg, lightly beaten
- ½ tsp pure vanilla essence
- 1 cup brown sugar
- 2 tbsp Dutch cocoa (extra)
- 1 cup boiling water
- double cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180˚C (160°C fan-forced). Grease a 4 cup ovenproof dish.
Sift flour, sugar and cocoa into a mixing bowl.
Combine milk, butter, egg and vanilla in a jug and pour into the dry ingredients. Mix gently until just combined. Pour into the prepared ovenproof dish. Combine brown sugar, extra cocoa and boiling water into another jug, mix well.
Gently pour the sauce mixture into dish and bake for 20–25. Serve warm with a dollop of cream.
• This recipe can easily be doubled to serve 8. Use an 8-cup ovenproof dish, bake for 35–40 minutes or until pudding batter is set and springs back when touched. For individual serves, divide the recipe between ¾ cup ovenproof ramekins; these will only take 15–20 minutes.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.