This is how Chocolate is meant to be!

Gooey warm chocolate pudding with a smidgen of vanilla ice-cream ozzing down slowly melting down the sides. What else do you need on cold and wet winter night?

Self-Saucing Chocolate Pudding

1 cup (120g) self-raising flour
3 tablespoon cocoa powder
1/2 cup (125g) caster sugar
1 egg
1/2 cup (125ml) milk
60g butter, melted
1 teaspoon vanillia essence
1 cup (185g) soft brown sugar

Preheat oven to moderate 180 C. Brush a 2 litre heatpoof dish with meltedt the flour and I tablespoon cocoa into a large bowl and add the caster sugar. Make a well in the mixture.

In a jug, beat the egg and add the milk, melted butter and vanilla essence. Pour the liquid into ingredients and, using a wooden spoon, stir until well combined and lump free. Pour into the prepare dish.

Combine the brown sugar and the remaining cocoa and sprinkle evenly over the batter. Pour 1 1/2 cups boiling water gently and evenly over the ingredents in the dish. Bake for 30-40 minutes or until the pudding s cooked, a sauce will have formed undernealth.



**I like to use coconut milk or creeam instead of using milk. I also LOVE to add some chopped nuts or chocolate pieces.