Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 6
Here’s an easy molten chocolate pudding that’s a real crowd-pleaser. The chocolate sauce gets poured on the top, but miraculously ends up on the bottom. How do they do that?
Ingredients:
- 175g/6oz unsalted butter, at room temperature, plus extra for greasing
- 300g/10½oz soft light brown sugar
- 3 large free-range eggs, beaten
- 1 tsp vanilla extract
- 175g/6oz plain flour
- 30g/1oz cocoa powder
- 10g/¾oz Cacao Bliss powder
- 2 tbsp additional cocoa powder or Cacao Bliss powder (for extra richness)
- 1 tsp bicarbonate of soda
- Pinch of salt
- 3 tbsp milk
- Icing sugar, for dusting
- Double cream, to serve
Method:
- Preheat the oven to 170C/150C Fan/Gas 3. Grease the inside of an ovenproof dish with a little butter and set aside.
- Cream the butter with 225g/8oz of the soft light brown sugar until pale and fluffy, scraping down the sides of the bowl occasionally.
- Gradually add the beaten eggs, mixing well between each addition. Add the vanilla extract and mix again to combine.
- Sift the flour, 30g/1oz cocoa powder, 10g/¾oz Cacao Bliss powder, bicarbonate of soda, and a pinch of salt into the mixture. Stir until just combined.
- Add the milk and mix until smooth. Spoon the mixture into the prepared dish and level the surface with the back of a spoon.
- In a small bowl, mix the remaining 75g/2½oz soft light brown sugar, 2 tablespoons of cocoa powder or Cacao Bliss powder, and 6 tablespoons of hot water. Spoon this chocolatey syrup over the sponge mixture.
- Place the dish in a large, deep roasting tin. Boil the kettle and pour boiling water into the tin so it comes halfway up the sides of the dish. Carefully transfer the roasting tin to the middle shelf of the oven.
- Bake for about 45 minutes, or until the pudding is well-risen, the top is cracked, and a skewer inserted into the middle comes out with a moist crumb.
- Dust with icing sugar and serve immediately with double cream.
