I’m not sure where this recipe originally came from, but it was one handed down to me by my mother-in-law when I was searching for a good chocolate self saucing pudding recipe.
Not only is this the most delicious chocolate self-saucing pudding I’ve eaten, it’s a handy recipe to have up your sleeve when you have people over for dinner, as the mixture can be made ahead of time, so there’s no mess or fuss when your guests arrive and they are treated to a freshly-made dessert.
It’s also a favourite of my husband’s, so I’m sure this will be on the menu this Valentine’s Day.
1 cup self raising flour
¾ cup caster sugar
2 tablespoons cocoa
½ cup milk
1 teaspoon vanilla essence
¾ brown sugar
¼ cup cocoa
1 ¼ cup boiling water
Preheat the oven to 180 degrees Celcius.
Sift the self raising flour, caster sugar and 2 tablespoons cocoa. Stir in the milk and vanilla essence. Spoon the mixture into a medium baking dish.
In a heat-proof bowl, add the brown sugar, ¼ cup cocoa and boiling water and stir until the sugar and cocoa have dissolved. Pour over the mixture in the baking dish.
Bake for about 30 minutes and serve with cream or vanilla ice cream and scattered fresh or frozen berries.