Saucy Chocolate Pudding

During cooking magic happens with this pudding. A rich chocolaty sauce forms beneath the soft sponge – one to fill the tummy and amaze at the same time.

½pint/300ml milk

2¾oz/75g chocolate

½ tsp vanilla extract

3½oz/100g caster sugar

3½oz/100g butter

5½oz/150g self-raising flour

For the Sauce

3 tbsp cocoa powder

1¾oz/50g muscovado sugar

½pint/300ml boiling water

Lightly grease a 1½pint/850ml ovenproof dish

Place the milk in a small pan. Break the chocolate into pieces and add to the milk. Heat gently, stirring until the chocolate melts. Leave to cool slightly. Stir in the vanilla.

Beat together the caster sugar and butter in a bowl until light and fluffy. Sieve the flower and cocoa together. Add to the bowl with the chocolate milk and beat until smooth, using an electric whisk. 

Pour the mixture into the prepared dish.

To make the sauce, mix together the cocoa powder and sugar. Add a little boiling water and mix to a smooth paste, and then stir in the remaining water. Pour the sauce over the pudding but DO NOT mix in.

Place the dish onto a baking tray and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 40 minutes or until dry on top and springy to the touch. Leave to stand for 5 minutes, and then dust with a little icing sugar just before serving.

Next Time: Chocolate Fondue