Choc-fudge pudding with butterscotch sauce
serves
6
A triple-threat of desserts, this simple chocolate fudge pudding oozes indulgence topped with a sweet, homemade butterscotch sauce.
You’ll need to start this recipe 3 hours ahead, and you’ll need a 18cm x 26cm x 6cm-deep baking dish.
Ingredients (15)
- 60g unsalted butter, melted, cooled, plus extra, to grease
- 1 cup (150g) self-raising flour
- 100g brown sugar
- 1/4 cup (25g) dark cocoa powder, plus extra, to dust
- 1/2 cup (125ml) milk
- 1 large egg, at room temperature
- 60g dark (70%) chocolate, cut into 1cm pieces
- Vanilla ice cream, to serve
Topping
- 100g brown sugar
- 1/4 cup (25g) dark cocoa powder
- 1 cup (250ml) boiling water
Butterscotch sauce
- 200ml pure cream
- 185g brown sugar
- 50g salted butter, chopped
- 1 tsp vanilla bean paste
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the sauce, place all ingredients in a medium saucepan. Stir over medium heat for 5 minutes, or until smooth and sugar has dissolved. Bring to the boil, then reduce heat and simmer for 5 minutes. Transfer to a heatproof jug and set aside for 2-3 hours to cool and thicken slightly.
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2.Preheat oven to 180°C/160°C fan- forced. Grease a 18cm x 26cm, 6cm-deep baking dish with extra butter.
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3.Place the flour, sugar and cocoa in a large bowl and whisk to combine. Make a well in the centre. In a separate bowl, whisk the butter, milk and egg. Gradually pour into the well, then fold to combine. Add chocolate and stir until combined. Spread mixture evenly into prepared dish.
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4.For the topping, whisk sugar and cocoa in a small bowl and sprinkle over the top of the pudding. Carefully pour boiling water over the top of the pudding.
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5.Bake for 25 minutes, or until the top is firm. Stand for 5 minutes to cool slightly.
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6.Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream and butterscotch sauce.
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