Rich chocolate self-saucing puddings

Rich chocolate self-saucing puddings

Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Dessert


1 sheet frozen butter puff pastry
2 large (400g) apples
2 tablespoons butter, melted
2 tablespoons caster sugar, extra
1 tablespoon apricot jam, optional
2 teaspoons water, optional
50g butter, softened
1/4 cup (55g) caster sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup (60g) almond meal (ground almonds)
1 tablespoon plain flour

1 cup (150g) self-raising flour

1/4 cup (25g) cocoa powder

2/3 cup (150g) firmly packed brown sugar

100g butter, melted

1/2 cup (125ml) milk

1 egg, beaten lightly

1/4 cup (25g) cocoa powder, sifted, extra

1 cup (220g) firmly packed brown sugar, extra

2 cups (500ml) boiling water

1 Preheat the oven to 180°C (160°C fan-forced). Grease six 11/4-cup (300ml) ramekins or ovenproof dishes.

2 Sift flour and cocoa into a medium bowl, stir in sugar and make a well in the centre. Combine butter, milk and egg in a jug. Pour into the well in the flour mixture, stirring all the while to ensure there are no lumps. Divide the mixture evenly between the ramekins.

3 Combine the extra sifted cocoa and extra sugar in a small bowl. Sprinkle over the batter in the ramekins. Place the ramekins on an oven tray; carefully pour boiling water into ramekins. Bake for about 20 minutes or until the puddings have risen and are slightly springy to touch.

4 Serve immediately with thick cream and dust with a cocoa powder, if desired.

Not suitable to freeze. Butter suitable to microwave.

Note:Self-saucing puddings need to be served straight away, as the sauce will be absorbed if left to stand.

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