You may or may not be pleased to know that these saucy little numbers are also ridiculously easy and quick to make. New York-based Australian artist Linda Saffiotti woos us with her elegant and seductive watercolour, revealing the deeply gooey, chocolately nature of this irresistible dessert.
Chocolate Self-Saucing Pudding
- 1 cup self raising flour
- 1/2-3/4 cup 150g brown sugar
- 80g butter
- 1/2 cup milk
- 1 egg
- 3 tablespoons cooca
- 1/2 cup brown sugar
- 1 cup boiling water
- 2 tablespoons cocoa
Preheat oven to 170•c. Grease 6 x 1 cup capacity ramekins.
Sift together flour, cocoa and sugar. In a separate large mixing bowl whisk together egg, milk and melted butter. Gradually add flour mixture into the wet mixture, stirring gently with a spoon until just combined.
Spoon mixture into greased ramekins, then carefully pour sauce over the batter over the back of a large metal spoon.
Bake puddings for 15-20 minutes, then aside for 5 minutes to allow the sauce to thicken up.
Team with some ice cream or cream, or dust with icing sugar and get stuck in!