Tuesday, July 28, 2009

Double Chocolate Self Saucing Pudding

I've been having a lot of chocolate self-saucing puddings this year, I don't know why - there's just been a sudden influx of puddings! It's a perfect dish for winter, with a big scoop of Blue Ribbon, vanilla ice cream on the side. I also love the fact that there are no eggs in this recipe, which leaves the dry ingredients that should be staples in your pantry already.

This recipe serves two, adapted from a recipe from Super Food Ideas (June 2009) by Kim Coverdale.


Cake mixture
40g butter, chopped
1/3 cup milk
6 tbs caster sugar
1/2 cup self-raising flour
2 tbs cocoa powder
50g white chocolate, roughly chopped

Sauce mixture

2 tsp cocoa powder
2 tbs brown sugar
150ml boiling water mixed with 2 tsp instant coffee powder (coffee is optional)

  1. Preheat the oven to 180°C. Lightly grease two ramekins.
  2. Place butter, milk and caster sugar in a saucepan over medium heat, stirring until butter has melted. Take off heat.
  3. Sift flour & 2 tbs of cocoa powder into a bowl. Make a well in the centre, add butter mixture and stir to combine.
  4. Pour mixture into the two prepared ramekins. Press white chocolate into mixture. Place ramekins on a baking tray.
  5. Sift 2 tsp of cocoa powder over mixture. Sprinkle 1 tbs of brown sugar in each ramekin. Pour boiling coffee water, over the back of a large metal spoon, over mixture.
  6. Bake for 30 minutes or until top has set. Stand for 5 minutes and serve with ice cream.
Tip: The note in the recipe says that pouring the boiling water water mixture over the back of a large metal spoon prevents topping sinking into batter and helps produce maximum sauce.

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