Matt Preston's chocolate self-saucing pudding

Ingrediënten

• 1 cup 150g self-raising flour
• 1 cup 220g caster sugar
• 1/2 cup 50g cocoa powder — plus extra to dust
• 60 g unsalted butter, melted, cooled
• 1/2 cup 125ml milk
• 1/2 tsp vanilla extract
• 1 egg
• vanilla ice cream — to serve

Materiaal

• 1.5L (6-cup) ovenproof baking dish

Bereiding

1. 1

   Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish.

2. 2

   Sift the flour, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.

3. 3

   Spread mixture evenly into prepared dish. Combine remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 2 cups (500ml) boiling water over the top of the pudding.

4. 4

   Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.⏱ 35 min

5. 5

   Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.