Ingredients
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1 2/3 cups self-raising flour, sifted
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2 tablespoons cocoa powder, sifted
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1 cup caster sugar
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125g butter, melted
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1 cup milk
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1/3 cup NESTLÉ BAKERS' CHOICE White CHOC BITS
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1/2 x 380g can caramel Top'n'Fill (see note)
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Cocoa powder, to serve
Sauce
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1 tablespoon cocoa powder, sifted
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2 cups boiling water
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1/2 cup brown sugar
Method
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1Preheat oven to 180°C/160°C fan-forced. Combine flour, cocoa, sugar, butter, milk and choc bits in a bowl. Stir until smooth. Spread into a 10-cup capacity ovenproof dish. Make shallow holes in top. Fill with caramel. Using a spatula, spread top of batter to cover caramel.
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2Make sauce Combine cocoa powder, boiling water and brown sugar in a heatproof jug. Stir to combine. Pour sauce, over the back of a large metal spoon, over batter.
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3Bake for 35 to 40 minutes or until top of pudding is just set. Stand for 5 minutes. Dust with cocoa. Serve.
Source: taste.com.au
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