Cooking with Sarah Boorer

Overnights with Phil O'Neil

Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up classic chocolate self-saucing pudding (recipe courtesy Women’s Weekly)

Ingredients
1 cup (150g) self-raising flour
1/4 cup (25g) cocoa powder
1/2 cup (110g) firmly packed brown sugar
1/2 cup (125ml) milk
1 egg
60 gram butter, melted, cooled
Cream or vanilla ice-cream, to serve

Sauce
1/3 cup (35g) cocoa powder
1/2 cup (110g) firmly packed brown sugar
1 3/4 cup (430ml) boiling water

Method
1. Preheat the oven to 180°C (160°C fan-forced). Grease a 1.5 litre (6-cup)
ovenproof dish and place on an oven tray lined with baking paper or foil (this will
catch any drips).
2. Sift the flour and cocoa powder into a medium bowl. Add the sugar and stir to
break up any lumps.
3. Whisk together the milk, egg and butter in a jug. Add the milk mixture to the dry
ingredients; use a whisk to stir to a smooth batter. Pour into the prepared dish and
smooth the surface with the back of a spoon.
4. To make sauce: sift the cocoa powder into a bowl; add the sugar and stir to
combine. Sprinkle evenly over the surface of the batter.
5. Pour the boiling water evenly over the cocoa and sugar mixture in the dish. Bake
for 50 minutes or until the cake topping is firm. Serve with cream or ice-cream.

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