Ingrédients pour Self Saucing Chocolate Pudding
- g Self Raising Flour
- 150g caster sugar
- 60g cocoa powder
- 200ml milk
- 1 teaspoon vanilla essence
- 50g unsalted butter
- 50g brown sugar
- 200ml boiling water
- 150g plain flour
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Comment préparer Self Saucing Chocolate Pudding
- Preheat oven to 175°C (350°F).
- Grease and flour an 8-cup ovenproof dish (approximately 20cm x 20cm).
- Sift together 150g plain flour, 150g caster sugar, and 40g unsweetened cocoa powder into a large bowl.
- In a separate bowl, whisk together 200ml milk, 1 teaspoon vanilla essence, and 50g melted unsalted butter. Add this to the dry ingredients and stir until smooth.
- Pour the batter into the prepared dish.
- In a small bowl, combine 50g brown sugar and 20g unsweetened cocoa powder.
- Sprinkle the brown sugar and cocoa mixture evenly over the batter.
- Carefully pour 200ml boiling water evenly over the top of the pudding mix. Do this slowly to avoid splattering.
- Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Let cool slightly before serving. Dust with icing sugar or serve with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
311g
Fat
25g
Carbs
35g
