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Self-saucing chocolate pudding

Preheat oven to 180°C. Grease an ovenproof baking dish. Sift flour and cocoa into a large bowl and add the sugar. Whisk butter, milk, egg and vanilla essence together and slowly add to the fl our mixture, until well mi...

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INGREDIENTS

1 cup (140g) self-raising flour

2 tbsp (30ml) cocoa powder

½ cup (100g) brown sugar

¹∕³ cup (80g) Clover Mooi River Butter, melted

½ cup (125ml) Clover Full Cream Milk

1 egg, beaten

1 tsp (5ml) vanilla essence

SAUCE
3 tbsp (30ml) cocoa powder, sifted

¾ cup (150g) brown sugar

1¼ cups (315ml) boiling water

Method

Preheat oven to 180°C.

Grease an ovenproof baking dish.

Sift flour and cocoa into a large bowl and add the sugar.

Whisk butter, milk, egg and vanilla essence together and slowly add to the fl our mixture, until well mixed and smooth.

Pour into the baking dish and smooth down with the back of a spoon.

SAUCE
Sift cocoa powder over pudding and scatter the brown sugar over the top.

Pour boiling water over the back of a large metal spoon over the entire pudding covering the cocoa and sugar.

Bake for 35–40 minutes or until sponge is cooked.

CLOVER INGREDIENTS USED IN THIS RECIPE