Chocolate Self Saucing Pudding

Last night a few of our friends came around to watch State of Origin. My team lost so we won't talk anymore of that. What we will talk about is the delicious self saucing chocolate pudding that I made for dessert. Not exactly footy food but a great winter dessert.

I only managed to get a photo of them straight out of the oven before my camera died. I ended up serving them with a sprinkle of icing sugar and a scoop of ice cream. This was my first time making a self saucing pudding and I found it a bit strange putting all the water on top. I didn't think they would work but they did.

Chocolate Self Saucing Puddings by Australian Womens Weekly

60g butter

1/2 cup milk

1/2 teaspoon vanilla extract

3/4 cup caster sugar

1 cup self raising flour

1 tbs cocoa

3/4 cup brown sugar

1 tbs cocoa (extra)

2 cups boiling water

Preheat oven to 180 degrees celsius (160 for fan forced ovens). Grease a 1.5 litre ovenproof dish.

Melt butter with milk in medium saucepan. Remove from heat; stir in extract and caster sugar then sifted flour and cocoa. Spread mixture into dish.

Sift brown sugar and extra cocoa over mixture. Gently pour water over mixture.

Bake pudding about 40 minutes or until centre is firm. Stand 5 minutes before serving.