I have no idea why it took me so long to try this. I've had Sydney Food for YEARS and I keep flicking past this gem thinking 'one day'. Well that 'day' was this week and now I'm kicking myself. This is super dooper divine. You'd swear there's 2 large blocks of chocolate in it but there's not.
The cake part is incredibly spongey and the sauce, oh the SAUCE. It's molten chocolate gold I tell you.
It's also fabulous cold. You just cannot lose with this one. I want another one now.
125g Plain Flour
1 Pinch of Salt
120g caster sugar
3 teaspoons Baking powder
4 tablespoons cocoa powder
250 ml Milk
85 g unsalted Butter melted
2 Eggs lightly beaten
1 teaspoon vanilla extract
185 g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling Water
Preheat the oven to 180 degrees c.
Grease a medium baking tray or casserole dish.
Place the flour, salt, sugar, baking powder and cocoa powder into a bowl.
Add the milk, butter, egg and vanilla extract and mix until well combined.
Pour into the dish. Set aside.
Boil the water in a microwave proof jug in the microwave (about 2 minutes on high) then stir in the brown sugar and cocoa powder.
Pour carefully over the pudding, then bake for 30 minutes.
Serve with thick cream.
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