This is my mom's recipe and it is the easiest, most decadent chocolate pudding. It is like a giant chocolate fondant baked in a lasagne type dish. There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries. Some of the solid ingredients are measured by volume in millilitres, so use your measuring spoons for small amounts and your measuring jug for larger quantitites.
- 60 g butter
- 190 ml sugar
- 1 tsp vanilla essence
- 1 egg
- 190 ml milk
- 250 ml flour
- 1 tblsp baking powder
- 1/2 tsp salt
- 2 tblsp cocoa powder
- 375 ml water
- 375 ml brown sugar
- 3 tblsp cocoa powder
- vanilla ice cream and raspberries
- Cream the butter and sugar together till light and fluffy. Beat in the eggs and vanilla extract.
- Sift together the flour,salt, baking powder and cocoa powder. Gradually beat into the creamed butter and sugar, alternating with the milk until all mixed in.
- Pour the batter into a greased oven dish.
- Combine all the sauce ingredients in a pot, stir over a low heat until dissolved then bring to the boil.
- Gently pour the hot sauce over the batter. It will separate and curdle, but this is as it should be.
- Bake at 200°C for 30 minutes until you have the sponge on top and the sauce underneath. Do not overbake as the sauce will dry up.
- Serve with vanilla ice cream and raspberries.
This recipe is available in Rozanne Stevens' cookbook, Delish, available in good book shops nationwide
More by Rozanne Stevens:
- Monica's Berry Baileys Meringue Roulade
- Monica's Magic Molten Chocolate Pudding
- Norman's Butterflied Leg of Lamb with Lively Salsa