Summer is over, daylight saving time has ceased and the cooler weather has set in. Naturally this signals pudding weather, right? Not the prettiest of desserts, but definitely a tasty one – rich chocolate pudding with a velvety chocolate sauce and topped with creamy ice cream is a winter menu must-have.
Individual puddings in our home is a safe way to serve dessert. The mother of three children, you can be sure they’ll let me know if any one of them looks to have more in their bowl than the other – this way everything is perfectly fair, omitting any chance of grumbling!
½ cup plain flour
¼ cup brown sugar, firmly packed
1½ tsp baking powder
4 tbs cocoa powder
½ cup milk
40g butter, melted
1 egg, lightly beaten
1 tsp vanilla bean paste
½ cup brown sugar, firmly packed, extra
1 cup boiling water
- Preheat the oven to 180°C. Find four one cup capacity ramekins and a baking tray, set aside.
- Into a large mixing bowl, sift together the flour, two tablespoons of the cocoa and the baking powder.
- Add the milk, melted butter, egg and vanilla. Mix well to combine.
- Place the ramekins on a baking tray and divide the mixture evenly between them.
- Combine the remaining two tablespoons of cocoa and sugar in a bowl. Divide this mixture between the four ramekins, sprinkling over the top of each one.
- Pour a ¼ of a cup of boiling water over each ramekin.
- Bake for around 10 minutes, until the tops of the puddings are firm. The puddings will rise up and sink back to nestle in their sauce, and yes, they might look like a hot mess. Don’t fret, still delicious. Top with ice cream and serve.
Make sure to browse our recipe archives for more great meal ideas and treats to try.