A delectable pudding where a combination of cocoa powder, hot water and sugar poured over the top of a chocolate sponge batter magically sinks below the surface while it bakes to make a rich sauce underneath. Serve the hot pudding with vanilla ice cream and everyone will be your friend!
- 175g unsalted butter at room temperature, plus extra for greasing the dish
- 300g soft light brown sugar
- 3 large free-range eggs, beaten
- 1 tsp vanilla extract
- 175g plain flour
- 40g cocoa powder, plus 2 tbsp
- 1 tsp bicarbonate of soda
- Pinch salt
- 3 tbsp milk
- Pre-heat the oven to 150C fan (170C)
- Grease the inside of an ovenproof dish with a butter
- Cream the butter with 225g of the soft light brown sugar until pale and light, scraping down the sides of the bowl with a rubber spatula from time to time to make sure you catch it all
- Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract and mix again to combine
- Sift the flour, 40g cocoa, bicarb and a pinch of salt into the mixture and mix again until just combined
- Add the milk and mix again until smooth
- Spoon the mixture into the prepared dish and level with the back of a spoon
- Now for the sauce! In a small bowl mix together the remaining 75g soft light brown sugar, 2 tbsp cocoa powder and 6 tbsp hot water
- Spoon this chocolatey syrup over the chocolate sponge mixture and place the dish in a large, deep roasting tin.
- Boil the kettle and pour boiling water into the tin, around the dish so that the water comes halfway up the sides of the dish.
- Carefully slide the roasting tin into the oven on the middle shelf.
- Bake for about 40 mins, or until the pudding is well-risen, the top is nicely cracked and a skewer inserted into the middle of the pudding comes out with a moist crumb.
Sophie cooks 