Saucy chocolate puddings
( SERVES 8 )
Photo by Annabel Langbein Media
These self-saucing puddings are a snap to make using affordable ingredients that you're likely to have handy in your pantry, so they're perfect for when you need to whip up a dessert for impromptu guests. There's something almost miraculous about the way a rich, chocolatey sauce forms of its own accord in the base.
- Thoroughly butter the insides of 8 heatproof cups and dust with cocoa. Combine flour, 1 cup of the sugar and ¼ cup of the cocoa in a mixing bowl. Stir in milk, melted butter and vanilla to combine. Divide between prepared cups.
- Stir together the chocolate chips, remaining ¼ cup cocoa and remaining ¾ cup sugar and divide over the cake mixture (3 Tbsp per cup). Drizzle 2 Tbsp boiling water or coffee over the top of each without stirring.
- Bake until they are set through and the tops bounce back when pressed (about 15 minutes). Serve hot or warm with a drizzle of cream or a spoonful of icecream on top.
More store-cupboard recipes from Annabel
For more great Annabel Langbein recipes see her winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.