Simple Self-Saucing Chocolate Pudding

Preheat the oven to 170C and grease an ovenproof dish. Cream the butter with 225g of sugar until pale and fluffy, then gradually add the eggs, mixing well, along with the vanilla extract. Sift in the flour and 40g of cocoa, baking soda, and salt, and mix to combine. Stir in the milk until smooth, then spoon into the prepared dish and level with a spatula.
In a small bowl, mix the remaining 75g of sugar, 2 tbsp of cocoa, and 6 tbsp of hot water. Spoon this syrup all over the sponge mix, and place the dish in a deep roasting tin. Pour boiling water around the dish (you want it to come halfway up the sides), then bake in the oven for 45 mins, or until a skewer comes out with a moist crumb. Dust with icing sugar, and serve with cream. Oh yes!

1 hr

4-6 serving

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