1 1/2 cups self-rising flour
1 tablespoon unsweetened cocoa powder
2/3 cup granulated sugar
2 tablespoons butter or margarine, melted
1 cup milk (whole, low-fat or non-fat)
2 tablespoons unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 cups boiling water
Preheat oven to 350 degrees F (180 C). Sift flour and cocoa into a large bowl, stir in sugar and make a well in the center. Whisk egg, butter (or margarine) and milk together, and pour into the dry ingredients. Stir gently until just combined, but don't beat vigorously or the pudding will be tough. Spread pudding mix into a rectangular 9 x 13 inch ovenproof baking baking dish*.
To make the sauce, dissolve cocoa and sugar in the 1 1/2 cups boiling water. Gently pour into pudding mix. Bake for 40 minutes or until a knife comes out clean when inserted into the pudding (not through to the sauce at the bottom).
To Microwave Pudding:
Use a round microwave-safe dish and cook on HIGH for 10 minutes. Test, and if not ready cook for a further 2 minutes. Serve with low-fat custard or low-fat ice cream.
*Tip: You can also make this pudding in a square 8 x 8 x 2 inch ovenproof baking dish.
Makes 6 servings.
Recipe adapted from Austrailian Sports Commission.
Source: Australian Sports Commission
Date: April 25, 2003