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Chocolate self-saucing pudding
Chocolate self-saucing pudding
Alan Gillard


  • 1½ cups self-raising flour
    2 Tbsp cocoa
    100g butter
    ½ cup sugar
    1 egg, beaten
    1 cup milk
    1 tsp vanilla essence

    2 Tbsp cocoa
    ½ cup sugar
    2 cups boiling water

Chocolate self-saucing pudding

Allyson Gofton
  • Cooking time: More than 1 hour
  • Serving size: Serves 4-6

Sift the flour and cocoa into a bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in the sugar and make a well in the centre.

Beat the egg, milk and vanilla essence together and mix into the dry ingredients with a holed spoon to form a stiff mixture. Turn the mixture into a greased 6-cup capacity ovenproof dish.

Mix the sauce ingredients together and pour over the batter.

Bake at 180°C for 45 minutes or until cooked. Serve hot with lashings of whipped cream.

You can please everybody
If you do not have an egg in the house, or you have a family member with an egg allergy, the egg can be omitted – just add an extra 3 Tbsp milk.

If you find you haven’t any self-raising flour in the pantry, use 1½ cups flour and 2 tsp baking powder, instead.

For those who do not, or cannot, drink milk, this pudding will still work wonderfully using water as a substitute.

From Taste magazine, April 2006

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