TF and I were craving a dessert last night so I figured now would be as good a time as any to try this beloved Edmonds recipe. It comes together very easily. The batter is quite thick, so getting it spread evenly in the bottom of the baking dish is a bit of a challenge. I think I'd be tempted to add just a touch of milk next time since the finished pudding came out a bit hard/dry/dense in places. There was plenty of sauce, but the actual cake-y bits of the pudding had a slightly brick-like quality, especially after a night in the fridge.

Chocolate Self-Saucing Pudding

Slightly adapted from Edmonds Cookery Book

Ingredients

Sauce

• 1/2 c. brown sugar
• 1/4 c. cocoa powder
• 1 Tbsp. cornstarch (cornflour)
• 2 c. boiling water

Base

• 100g unsalted butter, softened
• 3/4 c. sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 Tbsp. milk
• 1 1/4 c. soft (plain/standard/cake) flour
• 2 tsp. baking powder
• 2 Tbsp. cocoa powder

Directions

1. Preheat oven to 180°C (350°F) and grease a 6-cup casserole dish.
2. Combine sugar, cocoa, and cornstarch for the sauce and set it aside.
3. Cream butter and sugar together until light and fluffy.
4. Beat in egg, vanilla, and milk.
5. Sift in flour, baking powder, and cocoa powder and muntil well-combined and no dry spots remain.
6. Scoop batter into prepared dish and spread evenly.
7. Sprinkle dry sauce mixture over the surface of the batter.
8. Hold a spoon upside down over the filled casserole and pour the boiling water over it.
9. Bake at 180°C (350°F) for 35-45 minutes.