Molten Chocolate Pudding

This is my mom's recipe and it is the easiest, most decadent chocolate pudding. It is like a giant chocolate fondant baked in a lasagne type dish. There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries.

Some of the solid ingredients are measured by volume in millilitres, so use your measuring spoons for small amounts and your measuring jug for larger quantitites.  

Ingredients:

Sponge batter:
60g butter
190ml sugar
1tsp vanilla essence
1 egg
190ml Glenisk Organic Milk
250ml flour
1tbsp baking powder
½ tsp salt
2 tbsp cocoa powder

Sauce:
375ml water
375ml brown sugar
3 tablespoons cocoa powder  
Glenisk Organic Fresh Cream and raspberries to serve  

Method:

1. Cream the butter and sugar together till light and fluffy. Beat in the eggs and vanilla extract.
2. Sift together the flour, salt, baking powder and cocoa powder. Gradually beat into the creamed butter and sugar, alternating with the Glenisk Organic Milk until all mixed in.
3. Pour the batter into a greased oven dish.
4. Combine all the sauce ingredients in a pot, stir over a low heat until dissolved then bring to the boil.
5. Gently pour the hot sauce over the batter. It will separate and curdle, but this is as it should be.
6. Bake at 200°C for 30 minutes until you have the sponge on top and the sauce underneath. Do not overbake as the sauce will dry up.
7. Serve with Glenisk Organic Fresh Cream and raspberries. 

Serves:

8

And there's more...

Read Rozanne's Foodie File to learn about the science behind chocolate and why it's good for your health!