Individual chocolate self-saucing pudding
Sink your spoon beneath the light sponge layer to delve into the rich chcolate sauce below.
White self-raising flour
½ cup(s), (75g)
Reduced fat oil spread
2 tbs, melted
¼ cup(s), (60ml)
1 medium, lightly beaten
Vanilla bean extract
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray four ¾-cup (180ml) capacity ovenproof dishes with oil.
- Sift the flour and half the cocoa powder into a medium bowl. Add half the brown sugar and mix until well combined. Make a well in the centre. Whisk the melted spread, milk, egg and vanilla in a small bowl. Pour into the well in the flour mixture and stir to combine.
- Spoon the mixture into the prepared dishes. Combine the remaining cocoa powder and brown sugar in a small bowl and sprinkle over the puddings. Carefully pour ¼ cup (60ml) boiling water over each of the puddings (see note). Bake for 10–12 minutes or until firm to touch. Serve.