Luke Mangan's chocolate self-saucing pudding
Indulge in this rich and warming chocolate pudding. A crowd favourite, it’s just the thing for the winter months.
- 100g unsalted butter, melted
- 1/2 cup (125ml) milk
- 1 Coles Australian Free Range Egg
- 1 cup (150g) self-raising flour
- 2 tbs cocoa powder
- 1/2 cup (110g) caster sugar
- 60g dark chocolate, chopped
- 1 cup (220g) brown sugar
- 2 cups (500ml) boiling water
- Whipped cream, to serve
Preheat oven to 180°C. Combine the butter, milk and egg in a large bowl. Sift the flour and half the cocoa powder into a separate bowl. Add the caster sugar and chocolate to the flour mixture and stir to combine. Gradually add the flour mixture to the butter mixture and stir to combine. Spoon evenly among four 400ml ramekins or into a 6-cup (1.5L) baking dish.
Combine the brown sugar and remaining cocoa in a bowl. Sprinkle evenly over the pudding mixture. Carefully pour the boiling water over the back of a large metal spoon evenly onto the pudding mixture. Cover ramekins or dish with foil and place on a large baking tray.
Bake for 30 mins (or 45 mins for large pudding) or until the top is firm to the touch. Serve immediately with cream.