Self-saucing chocolate pudding

METHOD:

Preheat oven to 180C. Grease a large oven-proof baking dish.

Sift flour and cocoa into a large bowl, then stir in the sugar.

Combine butter, milk and egg in a jug. Slowly add to the flour mixture, whisking until well combined and smooth.

Transfer to the baking dish, smoothing over the top. Press the marshmallows into the chocolate batter.

To make the sauce: sprinkle combined sugar and cocoa over the marshmallows, then slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 40 minutes and serve hot.

SERVES: Eight

TIME: 45 minutes

Ingredients:

• 325ml self-raising flour
• 45ml cocoa powder
• 125ml caramel sugar
• 100g butter, melted
• 180ml milk
• 1 jumbo egg, lightly beaten
• 50g coconut marshmallows
• For the sauce:
• 180ml caramel sugar
• 30ml cocoa powder, sifted
• 325ml boiling water