serves
6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Memories
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 125 g melted butter, plus extra for brushing
- 300 g (2 cups) self-raising flour
- 55 g (½ cup) cocoa powder
- 220 g (1 cup firmly packed) brown sugar
- 2 eggs
- 250 ml (1 cup) milk
- 2 tsp vanilla extract
- icing sugar, for dusting
- thick cream, to serve
Sauce
- 110 g (½ cup firmly packed) brown sugar
- 40 g (⅓ cup) cocoa powder
- 435 ml (1¾ cups) boiling water
Instructions
- Preheat the oven to 180˚C. Brush the base and sides of four 250 ml (1 cup) capacity ramekins with the extra melted butter.
- Sift the flour and cocoa into a large bowl, then stir in the brown sugar.
- Whisk the melted butter, eggs, milk and vanilla together, then add to the flour mixture and stir until smooth. Spoon the pudding mixture into the ramekins and place on a baking tray.
- For the sauce, combine the brown sugar and cocoa in a bowl. Add the boiling water and stir to dissolve the sugar. Slowly pour the sauce over each pudding. Bake for 25 minutes or until the mixture is bubbling around the sides and pudding is just set.
- To serve, dust with icing sugar and add a generous dollop of thick cream.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Memories
