Self-Saucing Chocolate Pudding

We love our new Mint Choc Chip Ice Cream, especially after dinner, so why not try it with this delicious, self saucing, warm chocolate pud?

  • 45 mins
  • Serves 8
  • 3 pan
  • Beginner

Ingredients

For the Chocolate pudding:

100g Yeo Valley unsalted butter, softened

140g golden caster sugar

2 eggs

250ml Yeo Valley whole milk

55g cocoa

260g self-rising flour

For the sauce:

200g soft brown sugar

30g cocoa powder

300ml hot water

To serve:

Yeo Valley Mint Choc Chip double cream ice cream

Method

  1. Preheat the oven to 160C. Grease a large serving dish.
  2. Beat the butter and sugar together until fluffy. Add the eggs and beat again.
  3. Stir in half the milk, flour and cocoa. Then repeat until all combined.
  4. Pour into the greased dish.
  5. For the sauce, mix together the sugar, cocoa and hot water until smooth. Pour over the batter.
  6. Bake for 25-30 minutes, the cake should be risen, with sauce bubbling around the edges.
  7. Serve the pudding in bowls or mugs, topped with a scoop of mint choc chip ice cream.

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