This easy and delicious molten chocolate pudding is sure to please everyone. The chocolate sauce is poured on top of the pudding but magically ends at the bottom. How is that possible?
- 175g/6oz unsalted Butter at room temperature plus additional for greasing the dish
- 300g/10 1/2 oz Soft Light Brown Sugar
- Three large free-range eggs, beaten.
- 1 tsp vanilla extract
- 175g/6oz plain flour
- 40g/1 3/4 oz cocoa powder, plus 2 tbsp
- 1 tsp bicarbonate soda
- Salt pinch
- 3 tbsp milk
- icing sugar for dusting
- double-cream, to be served
- Preheat the oven to 170C/150C Fan/Gas3. Use a little butter to grease the inside of an ovenproof dish and place it aside.
- Mix the Butter and 225g/8oz soft brown sugar until lightened. Scrape down the sides with a rubber spatula occasionally.
- Mix the eggs slowly with the beaten eggs. After each addition, add the vanilla extract.
- Mix the flour, 40g/1 3/4 Oz cocoa, bicarbonate soda, and salt into the mixture. Add the remaining ingredients to the cross. Mix again until well combined.
- Mix the milk with the flour until it is smooth. Place the mixture in a bowl and level it with a spoon.
- Mix the remaining 75g/2 1/2oz of soft brown sugar, two tablespoons of cocoa powder, and six tablespoons of warm water in a small bowl. Spread the chocolatey syrup on top of the chocolate sponge mixture.
- Boil the kettle. Pour boiling water around the dish to make sure the water reaches halfway up the sides. Place the roasting pan on the middle shelf of the oven.
- Bake for 45 minutes or until the pudding has risen to the top and is cracked.
- Sprinkle with icing sugar, and serve immediately with double-cream