Self-saucing chocolate pudding just might one of the best desserts out there. The gooey chocolatey centre is absolutely moorish and when you plonk a big scoop of ice cream on top all bets are off! For such a decadent dish, it’s surprisingly simple to make with basic pantry ingredients all you need to get the ball rolling. Make sure you don’t over cook it – 35-40 min is all you need – so you end up with that amazing runny chocolate centre. Serve with cream or ice cream and dig in!
- 60g unsalted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup caster sugar
- 1 cup self-raising flour, sifted
- 2 tablespoon cocoa, sifted, plus extra to dust
- 3/4 firmly packed cup brown sugar
- Thickened cream or ice cream, to serve
1. Preheat the oven to 180C. Grease a 1.5L (6-cup) capacity ovenproof baking dish. Melt the butter with the milk in a small saucepan over low heat. Add the vanilla, caster sugar, flour and 1 tablespoon cocoa, stirring to combine. Spread mixture evenly into the prepared baking dish.
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2. Combine the brown sugar and remaining 1 tablespoon cocoa in a bowl with 2 cups boiling water. Stir until sugar has dissolved, then carefully pour over the pudding batter. Bake for 35-40 minutes until the top is firm.
3. Stand for 5 minutes to cool slightly. Dust the warm pudding with cocoa and serve immediately topped with cream.
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