Chocolate Dessert

Chocolate caramel self-saucing pudding

Name: Chocolate caramel self-saucing pudding recipe
Yield: 6
Ingredients: 1 cup (150g) self-raising flour; 330g caster sugar; 3/4 cup (75g) cocoa powder; 60g unsalted butter, melted, cooled; 1/2 cup (125ml) milk; 1/2 tsp vanilla extract; 1 egg; 200g soft-centred Werther’s Original lollies, roughly chopped; Vanilla ice cream, to serve

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by Matt Preston

delicious. senior editor

Mar 22, 2021

The complexities of chocolate are what make it one of life’s simplest pleasures, says Matt Preston.

1 cup (150g) self-raising flour
1 1/2 cups (330g) Woolworths Essentials Caster Sugar
3/4 cup (75g) cocoa powder
60g unsalted butter, melted, cooled
1/2 cup (125ml) milk
1/2 tsp vanilla extract
1 egg
200g soft-centred Werther’s Original lollies, roughly chopped
Vanilla ice cream, to serve

Method

1.

Preheat oven to 160°C. Grease a 6-cup (1.5L) capacity ovenproof baking dish.
2.

Sift 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 together melted butter, milk, vanilla and egg. Gradually pour milk mixture into flour mixture and fold to combine.
3.

Scatter Werther’s over the base of the prepared dish, then pour over the pudding mixture, spreading evenly. Combine remaining 1 cup (220g) sugar and 1/2 cup (50g) cocoa and sprinkle over the pudding, then carefully pour 1 1/2 cups (375ml) boiling water over the top.
4.

Bake for 50-55 minutes until the top is just firm. Stand for 10 minutes to cool slightly, then scoop vanilla ice cream on top to serve.