Chocolate Pudding

Thanks to Jane by fetepress.com

Serving for six.

For the cake:

  • 60g butter, melted
  • 2 dessertspoons best
    quality cocoa, sifted
  • 1 cup plain flour, sifted
  • 2 teaspoons baking powder, sifted
  • 1/2 cup caster sugar
  • 1 large egg,
    lightly beaten
  • 1/2 cup milk

For the sauce:

  • 2 dessertspoons best
    quality cocoa, sifted
  • 1/2 cup caster sugar
  • 1 + 1/2 cups boiled water, hot

 

Pre-heat oven to 160C.

Melt butter and use some to grease an ovenproof dish. Set aside.

In a large bowl, sift 2 dessertspoons of the cocoa (reserving the remaining 2 dessertspoonfuls), flour and baking powder. Stir in 1/2 cup of sugar (reserving the remaining 1/2 cup) and mix well to combine all ingredients.

Add milk and egg and mix with a rubber spatula. Stir in melted butter and mix until well combined.

Pour batter into prepared dish and set aside.

In a small bowl, mix together the remaining 2 dessertspoons of cocoa and the remaining 1/2 cup sugar. Spoon over the cake batter ensuring an even coverage.

Boil 1 + 1/2 cups of water.

Transfer dish to oven on a baking tray to catch any drips as the pudding cooks. When positioned on the tray, carefully pour over the hot water ensuring an even coverage. The water will sink to the bottom and combine with the cocoa/sugar coating to create the sauce.

Cook for approximately 40 minutes, checking occasionally to see if the cake is cooked. If using a deeper dish than the one shown, it may take an additional 10 minutes or so to cook.

Remove from oven and allow to cool slightly. Serve warm with cream or vanilla ice-cream.

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