©Marley&Lockyer

While our boys are on school holidays, I have been baking…a lot! Heaps of new recipes and lot’s of old favourites, like this one – Chocolate Self Saucing Pudding.

It takes next to no time to prepare and the house smells amazing while it is cooking. The recipe has been adapted from the Australian Institute Of Sport Cookbook…but I have tweaked it over the years to come up with my version. I have added the original ingredients in brackets in case you want them. Here is the recipe….

Choc Self Saucing Pudding

Ingredients- 1 1/2 cups SR Flour

1 tablespoon of Cacao powder (or you can use cocoa)

1/2 cup of Natvia (or you can use caster sugar)

1 egg

2 tablespoons of organic butter (or margarine), melted

250mls of skim milk

SAUCE- 2 tablespoons of Cacao powder (or cocoa powder)

1/2 cup Natvia (or caster sugar) *I never add this amount though a few tablespoons is plenty

1 1/4 cups of boiling water

-Preheat oven to 180C or 350F. Sift flour and cacao into a bowl, stir in natvia/sugar and make a well in the center. Whisk egg, milk and butter/margarine together and pour into dry ingredients. Stir gently until just combined (don’t overbeat or pudding will be tough). Spread mixture into a 2 litre ovenproof dish (I used a ceramic loaf tin). To make sauce, dissolve nativia/sugar and cacao/cocoa with the boiling water and gently pour over the pudding mix. Running it over a spoon will stop it breaking up the pudding. Bake for 40 minutes or until a knife comes out of the pudding clean…not through to the sauce.

You can also microwave this pudding on high for 10 minutes…but I have never tried this way.

We just eat it with the sauce, but you can serve it with custard or ice cream or creme fraiche.

I also posted a photo of my French Chocolate Sourdough on Instagram yesterday and many of you wanted the recipe…just click here

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