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Rich choc-caramel self-saucing pud

  • 0:40 Prep
  • 0:35 Cook
  • 6 Servings


  • 220g block Caramello chocolate
  • 1 1/3 cups self-raising flour
  • 1/4 cup cocoa powder
  • 1 cup caster sugar
  • 125g butter, melted
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1 3/4 cups boiling water
  • Frozen raspberries, thawed,
  • icing sugar Mixture
  • Vanilla ice-cream, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 19cm x 30cm (base) lamington pan. Place chocolate block in freezer for 20 minutes.
  • 2
    Sift flour and 2 tablespoons cocoa into a bowl. Add caster sugar, butter and milk. Whisk until smooth and combined. Spread mixture into prepared pan. Break chocolate into squares. Press into flour mixture. Using a spatula, smooth mixture over the top. Place on a baking tray.
  • 3
    Sprinkle brown sugar over mixture. Sift over remaining cocoa. Carefully pour boiling water, over the back of a large metal spoon, over mixture. Bake for 35 to 40 minutes or until top is just set. Stand for 5 minutes. Top with raspberries and icing sugar. Serve with ice-cream.

Source: taste.com.au


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