Cook Time 30 minutes
Serves 1
Ingredients
3 tbsp plain (all-purpose) flour
1 tsp baking powder
3½ tbsp soft brown sugar
30g unsalted butter, melted
1 tsp vanilla bean paste
3 tbsp full-cream milk
30g dark or milk chocolate, finely chopped (or choc chips)
¼ tsp salt flakes
1 tsp cocoa powder
3 tbsp hot water (not boiling, but close)
To Serve
Ice cream or thickened (heavy/whipping) cream, to serve
Method
Combine the flour, baking powder, 2 tbsp brown sugar, butter, vanilla paste and milk in a bowl. Mix until just combined, then fold through the chocolate and salt flakes. Grease a 500–600 ml ovenproof or microwave-safe dish, roughly 18cm wide, with butter, then pour in the batter.
Top with the cocoa powder, 1½ tbsp brown sugar and hot water.
To cook this in the microwave, note that wattage varies by microwave, so cooking times may differ slightly. In a 1100W microwave, 1 minute 20 seconds is the perfect cooking time. If your pudding needs more time, cook it for an additional 20 seconds. The pudding should be puffy and sponge-like, with a slight wobble from the chocolate sauce.
To cook this in the oven, preheat the oven to 170°C fan-forced. Bake the pudding on the middle shelf for 15–18 minutes. The pudding will be set on the top and gooey on the bottom, with chocolate caramelised around the sides.
Enjoy straight from the dish, with a big scoop of ice cream or thickened cream on top.
