The beauty of self-saucing puddings is they take very little time to prepare, plus you only need basic ingredients.
Ingredients
- Melted butter, to grease
- 150g (1 cup) self-raising flour
- 2 tablespoons cocoa powder
- 100g (1/2 cup) caster sugar
- 125ml (1/2 cup) milk
- 1 egg
- 70g butter, melted, cooled
- 80g (1/2 cup, lightly packed) brown sugar
- 2 tablespoons cocoa powder, extra, sifted
- 375ml (1 1/2 cups) boiling water
- 1 tablespoon instant coffee granules
- Double cream, to serve
Method
- Step 1Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter. Place on a baking tray lined with baking paper. This makes it easier to clean if the mixture spills over. Sift flour and cocoa into a bowl. Stir in caster sugar.
- Step 2Whisk the milk, egg and butter in a jug until combined. Add to flour mixture. Use a wooden spoon to stir until smooth. Pour into prepared dish. Use the back of a spoon to smooth the surface. This helps the pudding cook evenly.
- Step 3For the sauce, combine the brown sugar and extra cocoa in a bowl. Sprinkle evenly over pudding mixture. Combine boiling water and coffee in a jug. Gradually pour over the back of a spoon onto the pudding. This helps it rise evenly.
- Step 4Bake for 40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Don’t put the skewer all the way through – you won’t be able to tell if it’s cooked if you skewer the sauce, too.
- Step 5Set pudding aside for 5 minutes to stand. This allows the sauce below the cake-like surface to thicken and cool slightly before serving. For best results, serve the pudding hot or the cake will soak up some of the sauce.
- High protein
- Vegetarian
Nutrition
1432 kj
Energy
12g
Fat Total
7g
Saturated Fat
2g
Fibre
6g
Protein
66mg
Cholesterol
283.89mg
Sodium
31g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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