Ingrédients pour Squishy Chocolate Pudding
- Self Raising Flour
- Brown Sugar
- Cocoa Powder
- 1/2 teaspoon salt
- Butter
- 1 teaspoon vanilla extract
- Milk
- Boiling water (amount needed to create water bath as described in instructions)
- Ground Cloves
- Dark Chocolate
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Comment préparer Squishy Chocolate Pudding
- Preheat oven to 180°C (350°F).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional).
- Add 1/2 cup (1 stick) melted unsalted butter and 1 teaspoon vanilla extract to the dry ingredients. Mix until well combined.
- Pour batter into a greased 25cm x 15cm x 5cm baking dish.
- In a small bowl, combine 1/4 cup granulated sugar and 2 tablespoons unsweetened cocoa powder. Sprinkle evenly over the batter.
- Carefully pour boiling water into the baking dish until it reaches about halfway up the sides of the batter.
- Place the baking dish into a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the baking dish (this creates a water bath for even baking).
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. (It should still be slightly wobbly).
- For an extra chocolatey treat, push pieces of dark chocolate (about 100g) into the pudding during the last 10 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
289g
Fat
24g
Carbs
34g
