Ingredients
- 60 g butter
- 125 g (1/2 cup) milk
- 2 tsp vanilla extract
- 1 egg, lightly beaten
- 150 g (1 cup) self-raising flour
- 25 g (1/4 cup) cocoa powder
- 110 g (1/2 cup) caster sugar
- 25 g (1/4 cup) extra cocoa powder
- 110 g (1/2 cup) extra caster sugar
- 450 ml boiling water
- icing sugar & ice-cream, to serve
Method
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease a large (6 cup capacity) baking dish and set aside.
- Melt the butter in the microwave and allow to cool slightly.
- Add the milk, vanilla extract and egg and whisk together.
- Sift the self-raising flour and cocoa powder over the liquid mixture. Add the caster sugar and whisk together until combined.
- Pour the mixture into the prepared baking dish.
- Sprinkle the extra cocoa powder and caster sugar over the pudding mixture.
- Carefully pour over the boiling water.
- Bake for 30 minutes or until firm on the top (but liquid underneath - as this is the sauce).
- Allow to cool slightly, then dust with icing sugar.
- Serve with vanilla ice-cream or custard.
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