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Abbrevations: tsp = teaspoon tbl = tablespoon
R21
CHOCOLATE MALT SELF-SAUCING
PUDDING
Serves 8
Pudding
1
1
⁄2 cups self-raising flour
1
1
⁄2 cups plain flour
1
1
⁄2 teaspoons baking flour
1
⁄3 cup cocoa powder
1
⁄3 cup malted milk powder
1
1
⁄2 cups caster sugar
1
1
⁄2 cups milk
3 x 60g eggs, lightly beaten
Sauce
150g dark chocolate, melted
3 cups hot water
2 tablespoons butter
1
1
⁄2 cups brown sugar, firmly packed
1
⁄3 cup cocoa powder
1
⁄4 cup cornflour
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving
1. Sift self-raising flour, plain flour, baking
powder, cocoa and malted milk powder into a
large mixing bowl. Stir in sugar. Combine milk
and eggs. Stir into the flour mixture. Mix well.
Pour batter into the lightly greased heatproof
pudding bowl. Ensure the heatproof bowl is a
suitable shape and type to fit the removable
crockery bowl. Set aside.
2. Stir chocolate, water and butter in a saucepan
over a low heat until chocolate and butter
melt.
Desserts continued
3. Combine brown sugar, cocoa powder and
cornflour in a mixing bowl. Pour in hot
chocolate mixture. Mix well. Spoon chocolate
sauce over batter in the heatproof pudding
bowl. Cover with aluminium foil and secure
with kitchen string.
4. Place 1-2 cups water in the removable
crockery bowl. Add prepared pudding bowl.
Cover with lid and cook on Low 5-6 hours.
Check water level throughout the steaming
process.
5. Spoon pudding onto serving plates, drizzle
with Chocolate Sauce and cream, dust with
extra malted milk powder.
Serve hot.
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
Note