A very pretty treat to end the meal with, these Choc-Caramel Self-Saucing Puddings are easy to make and you can serve them for any occasion, not just Easter.
- 60 g unsalted butter
- ½ cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup self-raising flour
- 2 tbsps cocoa, plus ¼ cup, extra
- ½ cup milk
- 2 x 125 g pkts caramel Easter eggs
- ½ cup brown sugar
- 1½ cups boiling water
- Whipped cream, sifted cocoa, to serve
Preheat oven to moderate, 180 C. Lightly grease 6 x 1-cup ovenproof dishes. Place on an oven tray.
In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in the vanilla.
Using a large metal spoon, fold sifted combined flour and cocoa into creamed mixture, alternating with milk.
Spoon chocolate mixture into dishes. Press half the caramel eggs into batter. In a small bowl, combine brown sugar and extra cocoa. Sprinkle evenly over batter.
Slowly pour boiling water evenly over each dish. Bake 25 to 30 mins. Serve warm with whipped cream, dusted with cocoa and topped with extra broken caramel eggs.
Photo: Rob Shaw/BauerSyndication.com.au