Salted Chocolate Self-Saucing Pudding

SERVES 6 | 10 MINUTES PREP TIME | 40 MINUTES COOK TIME
Recipe by: Georgia Barnes

INGREDIENTS
1 cup self-raising ﬂour

1/3 cup caster sugar

1/3 cup brown sugar, lightly packed

2 tablespoons cocoa powder

Pinch Murray River Salt Flakes

1/2 cup (125ml) buttermilk

1 egg

1 teaspoon vanilla extract

30g unsalted butter, melted

Sauce

3/4 cup brown sugar, lightly packed 1/4 cup cocoa powder 1 teaspoon instant coffee granules 1 1/2 cups (375ml) hot water

To Serve

1 teaspoon Murray River Salt Flakes 300ml double cream

METHOD
Preheat oven to 180oC. Lightly grease an ovenproof dish. Sift ﬂour, caster sugar, brown sugar, cocoa and salt into a large mixing bowl. Whisk together buttermilk, egg, vanilla and melted butter. Add to dry ingredients and mix until smooth. Transfer mixture to prepared baking dish and spread evenly. In a heatproof jug, mix together brown sugar, cocoa, coffee and hot water. Pour mixture into dish over the back of a spoon. Carefully transfer dish to preheated oven and bake for approximately 25 to 30 minutes or until pudding has risen. Set aside for 10-15 minutes. Sprinkle with Murray River Salt Flakes. Serve warm with a generous spoonful of double cream.