This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Its almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking.
1 cup (125g) self raising flour
3/4 cup (185g) caster sugar
2 tablespoons cocoa powder
1/2 cup (125ml) milk
1 teaspoon vanilla essence
30g butter melted
3/4 cup (125g) firmly packed brown sugar
1/4 cup (30g) cocoa powder
1 3/4 cups (430ml) hot water
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Hi there i'm not sure if you noticed that you have in your ingredients, 1 Cup (125g) Self-raising flour, did you mean 1 Cup (225g) not (125g) or is that right when you say (125g) sorry to be a pain. Other then that i'm can't wait to try this out.
Thanks - 28 Jan 2011
I've made a similar recipe to this before, but this has a lot more sauce YUMMO!! I put into four rammekins and cooked for 30minutes, but make sure you put them on a baking tray to collect the over-flowing sauce. Also, when making the sauce, mix cocoa and sugar together then add the hot water to dissolve and gently pour over cake mix. A lot easier this way. - 24 Jul 2011