July 27, 2017
Comfort Food, Desserts, Puddings,
Alcohol, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Valentine's Day, Winter, Oven Bake, Vegetarian, Chocolate, Kosher Dairy more
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"The DH loves chocolate self-saucing puddings and I think the addition of the chocolate liqueur takes it up a notch or two. Times are estimated and the recipe is from our Thursday daily newspaper The West Australian."
Grease a two litre baking dish and heat oven to 180C/160C fan forced and put the kettle on.
Put the flour, caster sugar, cocoa, baking powder and a pinch salt in a large mixing bowl.
Whisk together the eggs, butter, liqueur and milk and then pour on to the dry ingredients and mix together until smooth.
Stir in the chocolate chunks and scrape everything to the baking dish.
To make the sauce, mix 300ml boiling water from the kettle with the brown sugar and cocoa, then spoon it over the pudding batter until batter is covered and then you pour in the remainder.
Bake on the middle shelf of the oven for 30 minutes until the surface looks firm, risen and crisp.
Dust with icing sugar, if you like and serve straight away - as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath and eat with single cream and extra liqueur, if you like.
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