Chocolate self saucing pudding recipe
CSR Chocolate Self Saucing Pudding
150g (1 cup) organic self-raising flour
2 tablespoons baking cocoa
115g (1/2 cup) CSR Organic Sugar
80g butter, melted, cooled
125ml (1/2 cup) milk
1 large free range egg, lightly beaten
50g organic dark chocolate, roughly chopped
3/4 cup CSR Organic Sugar
2 tablespoons baking cocoa, sifted
1¼ cups boiling water
Cream, for serving
1. Preheat oven to 180°C conventional or 160º fan forced. Grease a 5 cup capacity ovenproof dish.
2. Sift flour and cocoa into a large bowl. Stir in CSR Organic Sugar.
3. Whisk butter, milk and egg in a jug. Add to flour mixture with dark chocolate and mix until combined. Spoon into dish.
To make sauce combine CSR Organic Sugar and extra cocoa and sift over pudding. Pour boiling water over the back of a large metal spoon to cover pudding. (This avoids large indentations in the pudding).
Place dish onto a baking tray. Bake for 50 minutes – 1 hour or until pudding bounces back when pressed gently in centre. Rest for 15 minutes & enjoy with cream.
Note: If organic ingredients are not available, the recipe can still be made with non organic ingredients.