Ingredients
- ⅔ cup milk
- 1 egg lightly beaten
- 80 g 3oz melted butter
- 1 cup self-raising flour
- ⅔ cup almond meal
- ½ cup caster superfine sugar
- ⅓ cup cocoa plus ¼ cup extra
- ⅔ cup firmly packed brown sugar
- 2 cups boiling water
- icing sugar to dust
- vanilla ice-cream and berries to serve
Instructions
- Pre-heat the oven to 160C(320F) fan-forced and grease a 6 cup capacity oven-proof dish (preferably round or oval).
- Place the dish on an oven tray.
- In a bowl, whisk together the milk, butter, and egg.
- In a large bowl, mix the flour, almond meal, caster sugar and cocoa together.
- Pour the wet ingredients on top of the dry ingredients and stir it together.
- Spread it into the baking dish.
- In another bowl, mix the brown sugar and cocoa then sprinkle it over the top of the batter in the dish.
- Very, very carefully pour the boiling water over the top of the whole thing and then even more carefully put it in the oven.
- Bake the pudding for 30-35 minutes or until it is firm on top and springs back a little when it's lightly touched.
- Let it sit for 2-3 minutes and then sprinkle it with icing sugar and serve with ice-cream and berries.
Notes
Make sure you serve it straight away or the pudding will soak up all the sauce and it won't be self-saucing anymore!
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
