Chocolate self-saucing pudding

There is no better way to warm up on a cold winter's night than a warm sticky chocolate pudding.

• 1/2 cup milk
• 1 egg
• 80g butter, melted, cooled
• 1 cup self-raising flour
• 2 tablespoons cocoa powder, plus extra to serve
• 1/2 cup brown sugar
• Berries and thick cream, to serve

Sauce

• 2 tablespoons cocoa powder, sifted
• 3/4 cup brown sugar
• 1 1/4 cups boiling water

Energy 2242kJ	Fat saturated 12.00g
Fat Total 20.00g	Carbohydrate sugars 51.00g
Carbohydrate Total 78.00g	Dietary Fibre g
Protein 8.00g	Cholesterol mg
Sodium 425.91mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C or 160C fan-forced. Grease an 8-cup capacity ovenproof baking dish.

2. Step 2

   Combine milk, butter and egg and lightly whisk.

3. Step 3

   Sift flour and cocoa into a large bowl. Stir in sugar. Slowly add milk mixture to flour mixture, whisking until well combined and smooth.

4. Step 4

   Combine cocoa powder and brown sugar for sauce in a bowl.

5. Step 5

   Spoon pudding mix into baking dish. Smooth top. Sprinkle combined sugar and cocoa over pudding.

6. Step 6

   Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.

7. Step 7

   Sift cocoa powder over pudding and serve hot with berries and cream.

Hint: Pouring the boiling water over a spoon prevents the water from disturbing the sugar mixture too much. For an adult twist on this pudding, try reducing milk to 1/3 cup and adding 2 tablespoons of Kahlua to the pudding mixture in step 2.

To reheat leftovers, spoon into a microwave-safe bowl. Cover loosely with plastic wrap. Heat for 2 to 4 minutes on MEDIUM (50%) power.