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Chocolate pudding, self-saucing

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

1 c self-raising flour
pinch salt
3/4 c white sugar
1/3 c cocoa
1/2 c milk
60g butter, melted
1 t vanilla essence
1/2 c brown sugar
1 1/2 c water
3 t coffee powder

1. Sift flour, salt, white sugar and 2 T cocoa into a 2-litre casserole or souffle dish. Stir in milk, melted butter and vanilla essence. Mix well. Scrape down from sides and level the top.
2. Sift brown sugar and remaining cocoa over pudding mixture.
3. Combine water and coffee powder. Micro-cook, high power, 2 minutes. Pour carefully over the pudding.
4. Micro-cook the pudding, high power, 8-10 minutes. or until the sponge rises up through the sauce.

Source: NZ Microwave Cookbook, page 83

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