serves
6
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- melted butter, to grease
- 150 g (1 cup) self-raising flour
- 30 g (¼ cup) cocoa powder
- 100 g (½ cup, loosely packed) brown sugar
- 125 ml (½ cup) milk
- 80 g butter, melted
- 1 egg, at room temperature
- icing sugar, to sprinkle
- fresh berries and cream or ice-cream, to serve
Sauce
- 100 g (½ cup, loosely packed) brown sugar
- 40 g (⅓ cup) cocoa powder, sifted
- 310 ml (1¼ cups) boiling water
Cooling time 5 minutes
You will need 6 x wide 250 ml (1 cup) recycled jam jars for this recipe.
Instructions
Preheat oven to 170°C (150°C fan-forced). Lightly brush your jam jars with the melted butter to grease. Place the jars on a tray lined with baking paper.
Sift together the flour and cocoa powder into a medium bowl. Add the brown sugar and stir to combine evenly.
Put the milk, butter and egg in a separate medium bowl and use a fork to whisk until well combined. Add to the flour mixture and use a wooden spoon to mix until smooth and well combined. Divide the batter among the greased jars and use the back of a metal spoon to smooth the surface of each.
To make the sauce, combine the sugar and cocoa powder. Sprinkle over the surface of the chocolate batter in the jars, dividing evenly. Gradually and carefully pour the boiling water evenly over the sugar and cocoa, dividing evenly among the jars.
Bake in preheated oven for 20-25 minutes (see Baker’s tips) or until a cake-like topping forms over the top of a chocolate sauce. If you insert a skewer halfway down into the centre of the pudding it will come out clean when ready.
Remove from the oven and aside for 5 minutes to settle before sprinkling with icing sugar and serving topped with berries and cream or ice-cream.
Baker’s tips
• The baking time of these puddings will depend on the shape and how wide your jam jars are — towards the end of baking just keep a close eye on them as if you bake them for too long the sauce will disappear!
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via ,, and .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
