Chocolate and Vino Cotto Self Saucing Pudding

INGREDIENTS

Batter

  • 1 cup Plain flour
  • 1/4 cup Caster sugar
  • 1/4 cup Cocoa powder
  • 2 tspn Baking Powder
  • pinch Sea salt
  • 3/4 cup Full cream milk
  • 1/4 cup Unsalted butter

Sauce

  • 1/4 cup Caster sugar
  • 1/4 cup Brown Sugar
  • 3 tbspn Cocoa powder
  • 1 1/4 cup Boiling water
  • to serve Mascarpone
Print Recipe

Preheat a fan forced oven to 180C.

To make the batter, sift the flour, caster sugar, cocoa powder, baking powder and salt into a large bowl and mix together.

Add the milk, melted butter and Vino Cotto to the mixture and whisk into a smooth batter.

For one large pudding, pour the batter into a 1.3L oven proof bowl. If making single serves, pour the mixture into 4 x 300mL oven proof pots and set aside.

To make the sauce, place the caster sugar, brown sugar and cocoa powder into a small bowl and mix well to combine.

Sprinkle the mixture over the large pudding or divide evenly between the individual pots.

Pour the boiling water over the top of the pudding/s, then place onto a baking tray to catch any overflow during baking.

Place the large pudding into the oven for 40 minutes or 25 minutes for the individual puddings.

Remove from the oven and allow to sit for 10 minutes before serving with mascarpone.