Self-saucing chocolate pudding
This pudding reminds me of a rich soufflé and it’s so easy to make. It’s definitely one for chocolate lovers.
150 g (5 oz/1 cup) self-raising flour
40 g (11 ∕2 oz/1 ∕3 cup) dark Dutch (unsweetened)
60 g (2 oz) butter, softened
115 g (4 oz/1 ∕2 cup) caster (superfine) sugar
1 tablespoon finely grated orange zest
1 large egg, beaten
60 g (2 oz/1 ∕2 cup) walnuts, coarsely chopped
125 ml (4 fl oz/1 ∕2 cup) milk
95 g (31∕2 oz/1 ∕2 cup) brown sugar
icing (confectioners’) sugar, for dusting
ice cream or cream, to serve
Preheat the oven to 190°C. Butter a deep 25 cm ceramic or metal pie dish or 6 individual 250 ml ramekin dishes.
Sift the flour and half of the cocoa powder together. Using a whisk, beat the butter, caster sugar and orange zest in a bowl until creamy.
Add the egg and walnuts and mix well. Stir in the sifted flour mixture and the milk. Pour the mixture into the prepared dish.
Combine the brown sugar and remaining cocoa powder and sprinkle over the batter. Gently pour 500 ml boiling water over the top.
Bake for 45 minutes for a large pudding or 25 minutes for individual puddings, until the top is firm and you can see the sauce around the side of the dish. Lightly dust the pudding with icing sugar and serve with ice cream or cream.
This recipe first appeared in 100 Best Cakes & Desserts by Gabriel Gate ($39.95).