Chocolate Self Saucing Puddings
45g butter
1/3 cup (80ml) milk
1/2 cup (110g) caster sugar
2/3 cup (100g SR flour)
200g dark chocolate roughly broken into chips
1 tab cocoa powder
1/3 cup (75g) firmly packed light brown sugar
1 tab cocoa powder extra
1 cup (250) boiling water.
1. Grease four 1 cup (250ml) ovenproof dishes.
2. Melt butter with milk in medium saucepan. Remove from heat, stir in caster sugar then sifted flour and cocoa. Divide mixture between dishes.
3. Sift brown sugar and extra cocoa into a small bowl; spoon over pudding mixture in dishes. Carefully pour the boiling water over mixture.
4. Place dishes into oven and cook for about 20 minutes at 170 degrees.
Stand for a few minutes before serving with ice cream or cream (or both).
I had been having trouble with my self saucing pudding - for some reason it hadn't been working all that well. This recipe is from my pressure cooker book but at the last minute I realised my dishes wouldn't fit so I bunged them in the oven. The result was just perfect. The extra chocolate made them. You could also use milk chocolate or any of those yummy flavoured chocolate (orange mmmnn) for a Jaffa flavour
