Chocolate self-saucing pudding
Serves 4 – 6
60 g butter or margarine, softened
200 ml (170 g) castor sugar
1 extra-large egg
250 ml (140 g) Snowflake cake flour
15 ml baking powder
2 ml salt
30 ml cocoa powder
200 ml milk
250 ml water
250 ml (200 g) light brown sugar
15 ml cocoa powder
5 ml vanilla essence
Heavenly rich and decadent – I’ve been making this for my family from way back in our former lives in Germany. My poor Snowflake Recipe Book is due to be retired/replaced.
- Cream butter and sugar together. Add egg and beat well until light and creamy.
- Sift flour, baking powder, salt and cocoa powder together. Add to creamed mixture, alternately with milk. Mix well.
- Spoon mixture into a greased, large ovenproof dish.
- Syrup: Combine all ingredients, except essence, in a small, heavy-based saucepan. Bring to the boil, stirring occasionally, and boil for about 5 minutes. Remove from heat, add essence and pour syrup over batter. Bake in a preheated oven at 180 °C for about 30 minutes. Serve with custard.