Monday, May 08, 2006

Chocolate self-saucing pudding.

1 1/2 cups self-raising flour.
2 Tbsp cocoa
50 g butter
1/2 cup sugar
1 beaten egg
1 cup milk
1 tsp vanilla essence


2 Tbsp cocoa
1/2 cup sugar
2 cups boiling water

Heat oven to 180 degrees C

Sift cocoa and flour. Soften butter and work into flour. Add the sugar and stir.

Beat in egg, milk and vanilla essence with dry ingredients to form a stiff mixture.

Scoop into greased 6 cup oven-proof bowl.

Mix sauce ingredients and pour over pudding. Pour over inverted spoon to avoid making a hole!

Bake for 45 minutes or until ready.

Serve with cream or ice-cream.

This pudding has as many recipes and variations as grains of sand on the beach. If you want lots of sauce (and isn't that the point) use more water. Don't let this pudding stand more than 5 minutes because the pudding will gradually absorb the sauce!

This is the first recipe my eldest child made entirely on her own!

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