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Self-saucing Chocolate Pudding

 60g unsalted butter

 1/2 cup (125ml) milk pre-treated with Biohawk product of choice

 1 tsp vanilla extract

 3/4 cup (165g) caster sugar

 1 cup (150g) self-raising flour, sifted

¼ teaspoon BakeAid OR ½ teaspoon DigestEasy

 2 tbs cocoa, sifted, plus extra to dust

 3/4 firmly packed cup (185g) brown sugar

 Thickened cream,  treated with Biohawk product of choice, to serve

 

Preheat the oven to 180˚C. Grease a 1.5L (6-cup) capacity ovenproof
baking dish.

Melt the butter with the milk in a small saucepan over low heat. Cool slightly. Stir the Biohawk product of choice into the milk. Add the vanilla, caster sugar, flour and 1 tbs cocoa, stirring to combine. Spread mixture evenly into the prepared baking dish.

Combine the brown sugar and remaining 1 tbs cocoa in a bowl with 2 cups (500ml) boiling water. Stir until sugar has dissolved, then carefully pour over the pudding batter. Bake for 35-40 minutes until the top is firm.

Stand for 5 minutes to cool slightly.

Dust the warm pudding with cocoa and serve immediately topped with cream.

 

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