Go to this choc-caramel self-saucing pudding for the perfect hot winter dessert.
- 1 2/3 cups self-raising flour, sifted
- 2 tablespoons cocoa powder, sifted
- 1 cup caster sugar
- 125g butter, melted
- 1 cup milk
- 1/3 cup white choc bits
- 1/2 x 380g can caramel Top'n'Fill (see note)
- Cocoa powder, to serve
- 1 tablespoon cocoa powder, sifted
- 2 cups boiling water
- 1/2 cup brown sugar
Preheat oven to 180°C/160°C fan-forced. Combine flour, cocoa, sugar, butter, milk and choc bits in a bowl. Stir until smooth. Spread into a 10-cup capacity ovenproof dish. Make shallow holes in top. Fill with caramel. Using a spatula, spread top of batter to cover caramel.
Make sauce Combine cocoa powder, boiling water and brown sugar in a heatproof jug. Stir to combine. Pour sauce, over the back of a large metal spoon, over batter.
Bake for 35 to 40 minutes or until top of pudding is just set. Stand for 5 minutes. Dust with cocoa. Serve.