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Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

Makes 4

160g self-raising flour, sifted
2 Tbsp cocoa, sifted
150g caster sugar
1/2 teaspoon cinnamon, ground
80g dark chocolate, finely chopped

200ml milk
75g butter, melted
1/2 teaspoon vanilla extract
2 eggs, beaten

180g dark brown sugar
4 Tbsp cocoa, sifted
60mls water, boiling

double cream

1. Preheat oven to 180°C (fan-forced). Place 4 X 250ml greased ramekins on a baking tray.
2. Combine flour, cocoa, sugar, cinnamon and dark chocolate in a bowl. In a new bowl, whisk together milk, butter, vanilla and eggs. Beat this mixture into the dry ingredients and pour into the ramekins.
3. Combine brown sugar and cocoa in a bowl, then sprinkle over the batter. Pour boiling water over the top of each batter and bake for 20-25 minutes (the puddings will be a bit wobbly). Allow to cool for 5 minutes, and then serve with spoonfuls of double cream.

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