Blame it on the weather. Rain and more rains in Sydney and getting colder each day. I think I have mentioned a few times already that my son loves puddings. Traditional bread and butter pudding, my bread and butter pudding with chocolate chips, soft chocolate pudding, sticky date pudding, which he makes himself and this one, self-saucing chocolate pudding.He has his different ways of serving them too, depending on…well, I really don’t know but sometimes he likes it warm. Sometimes, just slightly warm, almost room temperature, like the photo above because he says he tastes the chocolate better. Sometimes he smothers them with cream.Ingredients
For the pudding
- 1 1/2 cups self-raising flour
- 1/4 cup cocoa powder
- 3/4 cup caster sugar
- 90 g melted butter
- 3/4 cup milk
- 2 eggs, lightly beaten
For the sauce
- 1 1/2 cups milk
- 185 g dark chocolate, chopped
- 1 cup water
1. Preheat the oven to moderate 180C degrees and grease a 2.25-liter capacity ovenproof dish. Sift the flour and cocoa into a large mixing bowl. Add the sugar and make a well in the center.
2. Add the butter and combined milk and eggs. Using a wooden spoon, stir until all ingredients are just combined and the mixture is smooth, but do not overbeat.3. Pour the mixture into the prepared dish.4. To make the sauce, put the milk, chocolate and water in a small pan. Stir over low heat until the chocolate has melted and the mixture is smooth.
5. Pour the sauce gently over the pudding mixture.6. Bake for 45-50 minutes, or until pudding is firm to touch.Self-saucing puddings are best served immediately, unless you are like my son who likes it even after the next day. Serve it with cream or ice cream and fresh fruit, if desired.Recipe from Cooking- A Commonsense Guide cookbook