Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Boozy self-saucing chocolate pud
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 100g buttermelted, plus a little extra for greasing
- 250g self-raising flour
- 140g golden caster sugar
- 50g cocoa
- 1 tsp baking powder
- 3 large eggs
- 200ml Irish cream liqueurplus extra to serve (optional)
- 50ml milk
- 100g milk chocolatevery roughly chopped into chunks
- icing sugarfor dusting (optional)
- single creamto serve
For the sauce
- 200g light muscovado sugar
- 25g cocoa
Nutrition: per serving
- kcal572
- fat23g
- saturates13g
- carbs79g
- sugars55g
- fibre3g
- protein8g
- salt1g
Method
step 1
Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl. Whisk together the eggs, butter, liqueur and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
step 2
To make the sauce, mix 300ml boiling water from the kettle with the sugar and cocoa, then pour all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. Dust with icing sugar, if you like. Serve straight away – as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath. Eat with single cream and extra liqueur, if you like.
