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Self-Saucing Chocolate Pudding

by Charlotte Jain (follow)
Debut YA novel - Champions: at fire's end - OUT NOW! Available at: charlottejain.blogspot.com.au/search/label/Store
This pudding is quick and easy, and creates a scrumptious winter dessert all in one!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 6 servings


To make the chocolate pudding:
1 cup of self raising flour
1/4 cup of cocoa powder
3/4 cup of caster sugar
1/2 cup of milk
45g of butter

To make the chocolate sauce:
3/4 cup of brown sugar
1/4 cup of cocoa powder
1 1/4 cups of hot water


Preheat the oven to 180 degrees C and spray individual ramekins with canola spray.

Sift the flour and coco powder together into a mixing bowl.

Use a spoon to stir the flour and cocoa together, pressing out any leftover lumps so that the flour and cocoa form a uniform dust.

Add the caster sugar and mix well to completely combine.

Make a well in the centre of the mixture. Melt the butter and pour this into the well along with the milk.

Mix well. Once the ingredients are completely combined, pour the mixture evenly into the individual ramekins and set aside. Place the ramekins onto a larger oven dish so that they are easy to move in and out of the oven and so that any mess is contained to the oven dish rather than the oven.

To make the chocolate sauce, place the cocoa powder and brown sugar in a bowl. Use a spoon to combine the two ingredients.

Add the hot water to the mixture and mix well until the sugar and cocoa are dissolved.

Gently pour the chocolate sauce mixture over each individual pudding mixture so that the sauce sits on top of the pudding without mixing into the pudding itself.

To do this, try transferring the chocolate sauce mixture onto each pudding with a spoon, or hold a spoon just above each pudding and pour the sauce onto the spoon which will then run onto the pudding.

Bake for 20-30 minutes or until the puddings are cooked when tested with a skewer.

Once cooked, carefully remove the puddings from the oven and allow to cool on a wire rack for 5 minutes prior to serving.

Serve with a dollop of whipped cream or ice cream! The sauce will have sunken to the bottom, so that when you take a spoonful, both pudding and sauce will appear.

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