Self-saucing chocolate pudding
Self-saucing chocolate pudding
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Ingredients
Method
Put the butter in a medium heatproof bowl, cover with a plate and microwave on full power (800W) in two 30-second bursts, until melted. Add the milk, 115g sugar and then the eggs, beating until smooth. In another small bowl, mix the flour, bicarbonate of soda, salt and 30g cocoa powder. Sift over the wet ingredients and whisk until evenly combined.
Grease a round, deep microwave-safe dish (ideally glass or ceramic and about 1.5 litres in volume; if you don’t have one you can cook in a mixing bowl without greasing). Pour in the batter and boil the kettle.
Combine the remaining 135g sugar and 20g cocoa powder in a small jug and pour in 165ml just-boiled water, whisking to mix. Pour this over the batter, then microwave on full power (800W) for 8-10 minutes, until the cake has risen (there should be a generous pool of chocolate sauce in the base when you break into it). Serve straight away with cream or ice cream, if liked.
