It’s Easter, but that doesn’t mean your chocolate has to come in egg form. Karen’s got a delicious salted chocolate self-saucing pudding recipe that’s easy to make and will more than satisfy your chocolate cravings.
Ingredients
Method
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.
In another bowl, whisk egg and milk with a fork until combined.
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.
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.
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.
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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