Chocolate Self Saucing Pudding

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 50 minutes

Ingredienser

1 cup Edmonds Self Raising Flour (150g)

3 Tbsp cocoa powder

½ cup Chelsea Soft Brown Sugar (100g)

80g butter, melted and cooled (or Olivani Spread)

½ cup Meadow Fresh Original Milk (125ml)

1 egg, lightly beaten

Vanilla ice cream or cream, to serve

Sauce

¾ cup Chelsea Soft Brown Sugar (150g)

2 Tbsp cocoa powder, sifted

1 ¼ cups boiling water (313ml)

Instruktioner

Preheat oven to 180°C bake (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish. Sift Edmonds Self Raising Flour and cocoa into a large bowl. Stir in the Chelsea Soft Brown Sugar. Whisk Tararua Butter, Meadow Fresh Original Milk and egg in a jug. Slowly add to flour mixture, stirring until well combined and smooth. Spoon into baking dish and smooth the top. Sauce Combine the Chelsea Soft Brown Sugar and cocoa and sprinkle over the pudding. Slowly pour the boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray and bake for 35 to 40 minutes or until pudding bounces back when pressed gently in the centre. Serve hot with vanilla ice cream or cream.