This dessert is insane. It’s saucey and chocolatey and perfect and almost entirely native to New Zealand and Australia. You’re gonna love it.
Unfortunately, it does NOT photograph well. I promise you it is delicious – in fact, despite being the easiest thing in the world to whip up, it remains one of my top three desserts. So please take my word for it, and just make it next time you need something quick for pudding. You will NOT regret it.
And having said that, I have been recipe testing this for ages now, and this is what I believe to be the Perfect self-saucing pudding (yes, many tastings were necessary).
What this pudding does, is it separates into three layers – cake on the bottom and cake on the top, and an incredible layer of silky smooth, ultra thick chocolate sauce in the middle. I don’t know how it does it – it’s a miracle, as far as I can tell. And for those of you who have never experienced it, it’s super impressive. It’s almost like a chocolate lava cake, except much easier and everything gets cooked through.
Also – no eggs. You could even make it lactose free by subbing oil in for the butter and water in for the milk.
1.5 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup milk
a pinch of salt
3tsp baking powder
1/2tsp vanilla essence
3/4 cup brown sugar
1.25 cups boiling water
Melt the butter in a large microwavable bowl, and then stir in the other ingredients in that block (down to the vanilla essence) to make a nice, thick batter. Add the second measure of cocoa to the second measure of brown sugar and stir together well, making sure there aren’t any lumps of either. Sprinkle the mixtyre evenly over the surface of the batter, and then pour the boiling water over the top (if you pour it over the back of a spoon it disturbs the sugar mixture less, but this doesn’t matter too much).
Microwave on high for about 10 minutes, or until a cake-like crumb has formed in the top layer of the pudding.
And, if you hate microwaves, you can also fire this into the oven at 180 degrees Celsius for 30-40 minutes.
Leave a comment
No comments yet.