Chocolate Self-Saucing Pudding Recipe

We have made the pudding batter and sauce mixture up to one hour before baking. You can fill the ramekins with batter ahead of time, but pour the sauce mixture over the puddings just before baking. Serve them as soon as they are removed from the oven; over time the sauce absorbs into the puddings.

6. We use a

20ml tablespoon and 250ml measuring cup for all of our recipes.

90g butter

120g dark chocolate

60g (1/4 cup plus 1 teaspoon) caster sugar

250ml (1 cup) milk

2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)

125g (3/4 cup plus 1 tablespoon) self-raising flour

60g milk or dark chocolate, chopped

Chocolate Sauce Mixture

185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar

16g (2 tablespoons) cocoa powder

250ml (1 cup) boiling water

1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease six ramekins or ovenproof cups with at least 190ml capacities.

Melt butter and 120g dark chocolate over low heat. Cool to room temperature. © exclusivelyfood.com.au