Chocolate sauce pudding

Chocolate sauce pudding

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3/4 cup s.r. flour
2 tablespoons cocoa
1 1/2 teaspoons instant coffee
A pinch salt
125g butter
2/3 cup caster sugar
2 eggs, slightly beaten
1/2 teaspoon vanilla essence
2 tablespoons milk
1 tablespoon chopped walnuts, (optional)

Sauce:

Quantity Ingredient
1 tablespoon cocoa
2/3 cup firmly packed brown sugar
1 cup water

Method

  1. Preheat the oven to 190°C. Sift together the flour, cocoa, instant coffee and salt. Cream the butter and sugar until light, and gradually beat in the eggs and vanilla. Add a little flour mixture with the last few additions of egg. Fold in the remaining flour and enough milk to mix to a fairly soft consistency. Spoon the mixture into a buttered ovenproof dish and sprinkle with the chopped walnuts, if using. Pour the sauce over and bake for 40 minutes. Serve warm with whipped cream.
  2. Sauce: Mix together the cocoa and brown sugar in a small bowl. Stir in the hot water and mix until the sugar is dissolved and the sauce is smooth.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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