200 ml water
3/8 cup (75 g) soft light brown sugar
75 g Belgian luxury plain chocolate, broken into cubes
1 tbsp cocoa powder, sifted
1 tsp vanilla essence
3/4 cup (75 g) 4 oz self raising (self rising) flour
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1 stick (8 Tbsp) 115 g unsalted butter
50 g Belgian luxury plain chocolate, melted and cooled
2 medium size eggs
2 tsp vanilla essence
icing sugar (confectioners sugar) to dust
3/8 cup (75 g) soft light brown sugar
75 g Belgian luxury plain chocolate, broken into cubes
1 tbsp cocoa powder, sifted
1 tsp vanilla essence
3/4 cup (75 g) 4 oz self raising (self rising) flour
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1 stick (8 Tbsp) 115 g unsalted butter
50 g Belgian luxury plain chocolate, melted and cooled
2 medium size eggs
2 tsp vanilla essence
icing sugar (confectioners sugar) to dust
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. For the sauce; place the water, brown sugar, chocolate cubes, cocoa powder and vanilla essence in a bowl over simmering water. Stir until melted and blended together. Remove from the heat.
3. For the pudding; place the flour, caster sugar, butter, melted chocolate, eggs and vanilla essence in a large bowl. Beat or whisk until the mixture is pale and creamy.
4. Grease a 900 ml shallow ovenproof dish. Spoon the sponge mixture into the dish and smooth the top. Carefully pour over the sauce.
5. Bake for 40-50 minutes until the sponge has risen and the sauce has sunk to the bottom. Lightly dust with icing sugar before serving.
2. For the sauce; place the water, brown sugar, chocolate cubes, cocoa powder and vanilla essence in a bowl over simmering water. Stir until melted and blended together. Remove from the heat.
3. For the pudding; place the flour, caster sugar, butter, melted chocolate, eggs and vanilla essence in a large bowl. Beat or whisk until the mixture is pale and creamy.
4. Grease a 900 ml shallow ovenproof dish. Spoon the sponge mixture into the dish and smooth the top. Carefully pour over the sauce.
5. Bake for 40-50 minutes until the sponge has risen and the sauce has sunk to the bottom. Lightly dust with icing sugar before serving.
serving amount
serves: 6
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