Classic Chocolate Self-Saucing Pudding
with Caramel Sauce & Cream | Serves 4
- Milk
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 is sure to please.
Ingredients
1 packet
chocolate brownie mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½ box
longlife cream
(Contains: Milk;)
1 packet
caramel sauce
(Contains: Milk;)
Not included in your delivery
80 g
butter
(Contains: Milk;)
2
egg
(Contains: Eggs;)
100 ml
milk
(Contains: Milk;)
1.25 cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Melt butter in the microwave or in a saucepan. Reserve 2 tbs of chocolate brownie mix and set aside.
• Boil the kettle. • Crack the eggs into a large mixing bowl. • Add remaining chocolate brownie mix, the milk, melted butter and a pinch of salt. Stir until well combined.
• Pour chocolate pudding mixture into the baking dish. Evenly sprinkle over reserved chocolate brownie mix, then gently pour 1 1/4 cups boiling water over the back of a large metal spoon to cover pudding. • Bake until pudding is just set and the centre has a wobble, 35-38 minutes. • Remove from oven and rest the pudding for 5 minutes.
TIP: Pouring the water over the back of a spoon is a gentle way of adding the water without damaging the pudding.
• Divide chocolate self-saucing pudding between plates. • Serve with cream (see ingredients) and caramel sauce. Enjoy!
