The queen of cupcakes, Jemma Wilson, blesses us with the only chocolate pudding recipe you'll ever need. Gooey and fudgey, what more could you want?
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Serves
4
FOR THE TOPPING:
Light Muscovado Sugar
Cocoa Powder
Water
FOR THE CAKE BATTER:
Plain Flour
Caster Sugar
Cocoa Powder
Baking Powder
Sea Salt
Milk
Unsalted Melted Butter
Egg
Vanilla Extract
TO SERVE:
Double Cream
FOR GREASING THE TIN:
Unsalted Butter
Serves
4
FOR THE TOPPING:
Light Muscovado Sugar
Cocoa Powder
Water
FOR THE CAKE BATTER:
Plain Flour
Caster Sugar
Cocoa Powder
Baking Powder
Sea Salt
Milk
Unsalted Melted Butter
Egg
Vanilla Extract
TO SERVE:
Double Cream
FOR GREASING THE TIN:
Unsalted Butter
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat oven to 170°C (fan assisted).
Step 2.
Grease an 25 x 20cm baking dish with butter.
Step 3.
For the topping, sift the muscovado sugar and cocoa powder into a mixing bowl and whisk to combine. Set
aside.
Step 4.
For the cake batter, grab a separate mixing bowl. Sift in all the dry ingredients: the plain flour, caster sugar, cocoa powder, baking powder and pinch of salt. Whisk to combine.
Step 5.
Gently warm the milk in a small pan over a low heat to no warmer than body temperature. Add the warm milk to a clean mixing bowl along with the butter and whisk to combine. Add the egg and vanilla extract and whisk to combine.
Step 6.
Add the egg mixture to the dry ingredients and mix well to combine.
Step 7.
Tip the cake batter into the baking dish and even it out with an off-set spatula or the back of a spoon.
Step 8.
Scatter over the brown sugar and cocoa topping in an even layer.
Step 9.
Spoon the boiling water carefully over the top being careful not to create craters. Don't pour from a height using the jug or you'll disturb the cake batter.
Step 10.
Bake for 25 mins until a skewer comes out clean when poked into a spongey bit.
Step 11.
Cool for 10 mins then serve warm with a dollop of double cream.
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