Salted Chocolate Self Saucing Pudding
- 1 cup SR Flour
- 1/3 cup caster sugar
- 1/3 cup brown sugar
- 2 tabs cocoa powder
- pinch Murray River Salt
- 1/2 cup Buttermilk
- 1 egg
- 1 tspn vanilla extract
- 30g unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup cocoa powder
- 1 tspn instant coffee
- 1 1/2 cups (375ml) hot water
- 1 tspn Murray River Salt Flakes
- 300ml Double Cream
Preheat oven to 180 degrees C. Lightly grease an ovenproof dish.
Sift flour, caster sugar, brown sugar, cocoa and salt into a large mixing bowl.
Whisk together buttermilk, egg, vanilla and melted butter. Add to dry ingredients and mix until smooth. Transfer mixture to prepared baking dish and spread evenly.
For the sauce, mix together in a heatproof jug, brown sugar, cocoa, coffee and hot water. Pour mixture into dish over the back of a spoon.
Carefully transfer dish to preheated oven and bake for approx. 25-30 mins or until pudding has risen.
Set aside for 10-15 mins. Sprinkle with Murray River Salt Flakes and serve warm with cream.