Ingredients
1 cup self-raising flour
1/2 cup caster sugar
2 tsp Dutch cocoa powder
1/2 tsp fine sea-salt flakes
1 free-range egg
1/2 cup milk
200g dark chocolate (56% cocoa or higher)
20g unsalted butter
Ice-cream, cream or creme fraiche, to serve
Topping
1 Tbsp dark cocoa powder
1 cup brown sugar
300ml boiling water
2 tsp sea-salt flakes
Method
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Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Put flour, caster sugar, cocoa powder and salt in a bowl and mix until combined.
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In another bowl, whisk egg and milk with a fork until combined.
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Add chocolate and butter to a heatproof bowl. Sit over a saucepan of simmering water, making sure the water doesn't touch the bowl. When two-thirds of the chocolate has been melted, briefly stir to combine. Remove mixture from the heat as soon as chocolate has fully melted.
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Fold egg mixture into melted chocolate to combine, then fold in dry ingredients. Gently stir until it's a pourable batter. Pour into a ceramic 12-cup-capacity rectangular oven dish. Smooth batter with a spatula.
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For the topping, combine cocoa powder and brown sugar in a bowl and sprinkle evenly over the top of the batter. Gently pour over boiling water in a zigzag pattern, then sprinkle over salt. Cook for 30-35 minutes on the middle rack of the oven or until top is firm.
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Remove pudding from oven and serve immediately with ice-cream, cream or creme fraiche.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
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