Double Chocolate Self-Saucing Pudding

Ingredients

Topping:
2 Tbsp cocoa
½ cup soft brown sugar

Pudding Batter:
1 cup flour
2   tsp baking powder
¼ cup cocoa
½ cup Cinderella Almond Meal
½ cup soft brown sugar
zest from 1 small orange
1 egg
¾ cup milk
100g butter, melted
1 ½ cups boiling water

Method

1. Preheat oven to 180°C (conventional bake). Grease 8 (1 cup capacity) ramekins.
2. To make the topping: Sift the cocoa into a small bowl and stir through the brown sugar. Set aside.
3. To make the pudding batter: Sift the flour, baking powder and cocoa into a mixing bowl. Stir in Cinderella Almond Meal, brown sugar and orange zest. Whisk the egg and milk together and pour into the dry ingredients with the melted butter. Stir to mix. Divide the batter between the ramekins, smoothing the top with the back of a spoon.
4. Sprinkle over approximately 2 Tbsp of the topping onto each ramekin. Carefully pour ¼ cup of boiling water over each pudding.
5. Bake for 20-25 minutes, until the surface of the sponge springs back when lightly touched in the middle. Serve warm with fresh berries and whipped cream or ice-cream.

Notes

Can be cooked in a 20cm diameter deep sided souffle dish. Bake for 35-40 minutes.

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