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Chocolate self-saucing puddings

Preheat the oven to 180C. Butter the ramekins. Sift the flour, caster sugar and cocoa powder into a mixing bowl. In a jug whisk the butter and eggs into the milk and add the vanilla, then stir through the dry ingredients. Spoon into the ramekins. Pour the boiling water over the brown sugar and cocoa in a heatproof jug, stir until there are no lumps and carefully pour over the top of the puddings. Place in the oven and cook for 20 minutes. Leave for 5-10 minutes before serving to thicken the sauce underneath and serve with cream or ice-cream.


Makes 6 large or 8 smaller servings

11/2 cups self-raising flour

3/4 cup caster sugar

1/2 cup cocoa powder

120g butter, melted

11/2 cups milk

3 eggs

1 tsp vanilla extract

Sauce

11/2 cups brown sugar

2 tbsp cocoa

11/2 cups boiling water