Ingredients:
220g caster sugar
150g self-raising flour
50g cocoa powder, plus extra to dust
60g unsalted butter, melted
125ml of milk
1 tsp vanilla extract
1 egg
Method:
Preheat the oven to 160°C.
Pour the sugar into a large mixing bowl.
Then sift the flour and 25g of cocoa into the bowl.
Make a well in the centre.
Now in a separate bowl, whisk melted butter, milk, vanilla extract and the egg.
Pour into the well and fold ingredients together.
Spread mixture evenly into a non-stick baking dish.
Mix the remaining sugar and cocoa and sprinkle over the top of the pudding.
Carefully pour the boiling water over the top of the pudding, this will create a sauce that will sink to the bottom of the pudding while it bakes.
Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
Serve immediately with vanilla ice cream.
Products Used:
Colourworks Brights Purple Silicone-Headed Kitchen Spoon with Long Handle
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Smart Space Stacking Seven Piece Non-Stick Roasting, Baking & Pastry Set
MasterClass Stainless Steel 18cm Fine Mesh Sieve
Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale
