
Ingredients
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Melted butter, to grease
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150g (1 cup) self-raising flour
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1/2 teaspoon bicarbonate of soda
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2 x 35g Nestle Peppermint Crisp bars, coarsely chopped
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50g (1/2 cup) cocoa powder
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200g (1 cup, firmly packed) brown sugar
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80g butter, melted
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125ml (1/2 cup) milk
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1 egg
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500ml (2 cups) boiling water
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Thickened cream, to serve
Method
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1Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to grease. Combine the flour, bicarbonate of soda, peppermint crisp, half the cocoa powder and half the sugar in a large bowl.
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2Whisk the melted butter, milk and egg in a jug until combined. Add to the flour mixture and stir to combine. Spoon into the prepared dish. Use the back of the spoon to smooth the surface.
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3Sprinkle the remaining cocoa powder and sugar over the pudding mixture. Gradually pour the boiling water over the back of a large spoon onto the pudding mixture.
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4Bake for 30-40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Spoon into serving bowls and top with cream.
Source: taste.com.au