Chocolate Spongy pud (Bevin and Dior)

Self Saucing Pudding: 

1cup flour
 2tsp baking powder
 ½ cup sugar 
2tbsp cocoa 
50g butter 
1 cup milk 
2tsp vanilla

Make the cake mixture and put it in the tray.
 Sauce: 

2/3 cup sugar
 2tbsp cocoa 
sprinkle 1 cup water pour water over a spoon. 

So with the sauce you sprinkle the sugar over and the cocoa, then take the hot water and pour it over the sprinkled stuff and the cake mixture with an upsidedown faced spoon to stop craters happening.

30minutes…cake on top 180dgrs. Fan bake.

Chocolate spongy pud

 

Ingredients

Base
1 cup self raising flour
½ cup sugar
1 tbsp cocoa
Pinch salt
½ tsp vanilla essence
½ cup milk
2 tablespoons of melted butter
Topping
1 tablespoon cocoa
½ cup sugar
1 ¾ cups boiling water
This makes enough for 4 servings but when it was being made for our family the amounts always got doubled because one serving is never enough!

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Method

1. Preheat oven to 175ºC and grease a large oven proof dish.
2. To make the base, mix flour, sugar, cocoa, and salt together.
3. Add the essence, milk and butter and mix to a scone texture. It will be rather thick to allow for the water. Place the mixture in your greased dish.
4. To make the topping, mix together cocoa and sugar and sprinkle on top of the base.
5. Pour the boiling water carefully over.
6. Bake for 30 – 40 minutes (do not cover). To test that it’s cook, press gently. If the top springs back, it’s done.

Result: Sponge top with gooey chocolate sauce underneath!