Why they are called a “pudding” I don’t know, but this makes a nice moist chocolate cake with gooey chocolatey sauce under it… best served while still warm, with cream 😀
1/2 cup melted butter
3 tb cocoa powder
1/2 cup milk
1 cup SR flour
1/2 cup raw sugar
1/2 cup raw sugar additional
2tb cocoa powder additional
1 1/4 cups boiling water
Mix the flour, sugar and first lot of cocoa together. Add the egg, melted butter and milk, and beat until smooth. Spoon this mixture into a greased baking dish (needs to be about a 6 cup capacity) and smooth off the top. Mix together the additional sugar and cocoa (you can use the same bowl as the wet mix – it doesn’t matter if you get some cakemix in there too), and sprinkle this ontop of the pudding mixture.
Then carefully pour the boiling water over the back of a large spoon (this helps to stop the water creating holes when you pour it on). If you’ve never made one before, you’ll at this point be wondering how it all works – since it seems to defy logic…., it does work…that’s all you need to know 🙂
Bake at 180ºC for about 30 mins (until the top bounces back when pressed) You may need to bake a few of these to experiment with your preferred level of gooey…. The top will sort of resemble a volcanic landscape, with cracked cakey surface and bubbling chocolatey lava underneath – you want enough of the cake cooked that it’s not too gooey, but if you overcook it then you won’t get any gooey chocolate sauce.
I admit, it doesn’t look appealing there at all, partly because I overdosed on the cocoa on this one so it’s very dark…. and it’s the “bit left over in the dish” shot, rather than a nice “served on a plate” photo…. because I keep forgetting to photograph the finished product.
Originally from here – http://www.taste.com.au/recipes/7789/chocolate+self+saucing+pudding