Finish your fine-dining feast with the very best kind of chocolate pudding – a self-saucing one! Cakey on top and with a rich chocolate sauce underneath, it's an indulgent dessert that never fails to please.
Unfortunately, this week's strawberries were in short supply. Some customers will receive mixed berry compote instead. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 180°C/160°C fan-forced. Melt the butter in the microwave or in a saucepan. Reserve 2 tbs of chocolate pudding mix and set aside.
Crack the eggs into a large mixing bowl. Add the remaining chocolate pudding mix, milk, melted butter and a pinch of salt. Stir until well combined.
Transfer the chocolate pudding mixture into a 20cm baking dish. Sprinkle evenly with the reserved chocolate pudding mix, then gently pour the boiling water over the back of a large metal spoon to cover the pudding. Bake until the outside is just set and the centre wobbles when you move the dish, 40-45 minutes.
TIP: The wobbly centre creates the sauce!
Divide the chocolate self-saucing pudding between bowls and serve with the mixed berry compote and light thickened cream.