Ingredients
1 ½ cups self-raising flour
1/3 cup cocoa powder
½ cup brown sugar, firmly packed
75g unsalted butter, melted, cooled
2 eggs
2/3 cup milk
3 teaspoons red food colouring
4 x 52g bars Cherry Ripe chocolate, chopped
Vanilla ice-cream, to serve
Icing sugar mixture and extra cocoa powder, to decorate
SAUCE
¼ cup cocoa powder
1 cup brown sugar, firmly packed
Method
-
Lightly grease a 23.5cm round x 6cm deep ovenproof dish (10-cup capacity).
-
Sift combined flour and cocoa into a large bowl. Stir in sugar.
-
Whisk butter, eggs, milk and colouring in a medium jug. Add to flour mixture. Stir until combined. Spoon into prepared dish. Spread evenly. Scatter over chocolate bars.
-
To make sauce, sprinkle combined sifted cocoa and sugar evenly over pudding mixture. Slowly pour 2 ¼ cups boiling water over the back of a metal spoon (to avoid dents in the pudding) over cocoa mixture.
-
Cook in a moderately slow oven (160C) for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Remove from oven.
-
Serve hot pudding with scoops of ice-cream. Sift icing sugar then extra cocoa over top.
