Individual chocolate self saucing puddings
Scoop into delicious, fluffy sponge pudding and find the decadent chocolate sauce waiting below! And everyone gets their own dish, so no need to share!
- 60g unsalted butter, softened
- ½ cup caster sugar
- 1 free range egg
- 1 tsp vanilla extract
- 1 cup self-raising flour
- 2 tbsp cocoa, plus extra to dust
- ½ cup milk
- SAUCE
- ¼ cup cocoa, sifted
- ½ cup brown sugar
- 1 ½ cups boiling water
- Sifted cocoa, ice-cream or cream, to serve
- Preheat oven to 160C fan-forced (180°C conventional). Lightly grease 4 x 1 ½ cup ovenproof dishes. Place on an oven tray.
- In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
- Using a large metal spoon, fold sifted combined flour and cocoa into creamed mixture, alternating with milk. Spoon chocolate mixture into dishes.
- For the sauce, in a small bowl, combine brown sugar and sifted cocoa. Sprinkle evenly over batter. Gradually pour the boiling water over the back of a spoon onto the pudding (using the spoon helps stop the water making holes in the sponge, so that the pudding rises evenly).
- Bake 25-30 mins until tops are puffed and firm. Serve warm dusted with cocoa and served with ice cream or cream.
The best part is it will be ready in 35 minutes.
Method
Preheat oven to 160C fan-forced (180°C conventional). Lightly grease 4 x 1 ½ cup ovenproof dishes. Place on an oven tray.
In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
Using a large metal spoon, fold sifted combined flour and cocoa into creamed mixture, alternating with milk. Spoon chocolate mixture into dishes.
For the sauce, in a small bowl, combine brown sugar and sifted cocoa. Sprinkle evenly over batter. Gradually pour the boiling water over the back of a spoon onto the pudding (using the spoon helps stop the water making holes in the sponge, so that the pudding rises evenly).
Bake 25-30 mins until tops are puffed and firm. Serve warm dusted with cocoa and served with ice cream or cream.
