Chocolate Self Saucing Pudding

After reading Meg's post about her recipe for Chocolate Self Saucing Pudding we made this for dessert the other night.  We make things from scratch however before the school holidays Green's had their Self Saucing Puddings for half price at $1.20 so I bought a couple of packets for the holidays.  We made two of them and then I decided to make a real one and it did not disappoint.  This recipe is Matt Preston's recipe and delicious and rich.  Here's a couple of pics I snapped before we devoured it up.  I can highly recommend giving this a go.

INGREDIENTS

• ·        1 cup (150g) Self-Raising flour
• ·        1 cup (220g) caster sugar
• ·        1/2 cup (50g) cocoa powder, plus extra to dust
• ·        60g unsalted butter, melted, cooled
• ·        1/2 cup (125ml) milk
• ·        1/2 tsp vanilla extract
• ·        1 egg
• ·        Vanilla ice cream, to serve

METHOD

1.   Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish.

2.   Sift the flour, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.

3.   Spread mixture evenly into prepared dish. Combine remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 2 cups (500ml) boiling water over the top of the pudding.

4.   Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.

5.   Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.