Chocolate self-saucing puddings

This is one of those dishes that, when you’re making it, doesn’t seem like it could possibly work. It looks messy before cooking, but once in the oven it magically transforms into a wonderful cake-like topping over a rich chocolate sauce.

SERVES 4

PREPARATION TIME 20 minutes

COOKING TIME 25–30 minutes

150 g (5½ oz/1 cup) self-raising flour

220 g (7¾ oz/1 cup) caster (superfine) sugar

55 g (2 oz/½ cup) unsweetened cocoa powder

160 ml (5¼ fl oz/²/₃ cup) milk

1 egg, lightly whisked

60 g (2¼ oz) butter, melted and cooled

60 g (2¼ oz) dark chocolate, finely chopped

250 ml (9 fl oz/1 cup) boiling water

Cream or vanilla ice cream, to serve

1 Preheat the oven to 180°C (350°F/Gas 4). Lightly grease four 250 ml (9 fl oz/1 cup) ramekins or ovenproof cups (see tip).

2 Combine the flour, half the sugar and half the cocoa in a medium bowl and mix well. In another medium bowl or jug combine the milk, egg and butter and whisk until combined. Add the milk mixture to the flour mixture and use a large metal spoon to mix (pic 1) until combined and a smooth batter forms. Fold in the chopped chocolate.

3 Divide the mixture evenly among the greased ramekins or cups and place on a baking tray. Combine the remaining sugar and cocoa and sprinkle evenly over the top of the batter (pic 2). Gently pour the boiling water over the back of a metal tablespoon evenly onto the batter (pic 3).

4 Bake for 25–30 minutes or until the tops of the puddings have set and a sauce has formed underneath. Serve immediately with cream or ice cream.

TIP Deep ramekins, rather than wide shallow ones, work best for this pudding.