Self Saucing Chocolate Pudding

Step 1

Preheat oven to 180°C bake (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish.

Step 2

Sift Edmonds Self Raising Flour and cocoa into a large bowl. Stir in the Chelsea Soft Brown Sugar.

Step 3

Whisk Tararua Butter, Meadow Fresh Original Milk and egg in a jug. Slowly add to flour mixture, stirring until well combined and smooth. Spoon into baking dish and smooth the top.

Step 4

Sauce

Step 5

Combine the Chelsea Soft Brown Sugar and cocoa and sprinkle over the pudding. Slowly pour the boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray and bake for 35 to 40 minutes or until pudding bounces back when pressed gently in the centre.

Step 6

Serve hot with vanilla ice cream or cream.