Normally I reserve a Self Saucing Chocolate Pudding for a cold winter night but decided this week will be an exception.  I just love it when you break into these puddings and you have a lava like eruption of Chocolate sauce ooze over the plate.  I like Self Saucing Chocolate Pudding with a good Vanilla ice-cream and Raspberries.  But it also works wonderfully with thick whipped cream.

Enjoy

Recipe:

Ingredients:  

• 60 g butter
• 1/2 cup Milk
• 1 teaspoon Vanilla essence
• 1 egg
• 3/4 cup caster sugar
• 1 cup self raising flour
• 3 tablespoons cocoa
• 3/4 cup packed cup brown sugar
• 2 cups boiling water
• Ice cream, raspberries and dusted cocoa to serve

Method

1. Preheat oven to 180c.
2. Grease a 6 cup capacity baking dish.
3. Melt the butter with the milk in a small saucepan.
4. Add the vanilla, caster sugar and 2 tablespoons of cocoa.
5. Mix well and pour into the baking dish.
6. Combine the brown sugar and remaining 1 tablespoon of the cocoa in a bowl with 2 cups of boiling water.
7. Stir until the sugar is dissolved, and pour carefully over the back of a spoon over the batter.
8. Bake for 35 to 40 minutes until the top is firm.
9. Dust with cocoa and serve with fresh raspberries and ice.cream
10. enjoy.