Self-saucing chocolate macaroon pudding
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|½ cup||Caster sugar|
|⅔ cup||Self raising flour|
|2 tbsp||Cocoa powder|
|½ cup||Desiccated coconut|
- Preheat oven to 170 degC fan bake. Grease a 1 litre-capacity oven dish with softened butter. Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time.
- Sift flour, salt and cocoa powder over the creamed mixture. Add coconut and fold in dry ingredients with a large metal spoon. Spread mixture into prepared dish.
- To preapare the sauce, combine brown sugar, second measure of cocoa powder and boiling water in a bowl and stir until sugar has dissolved. Carefully pour wet sauce mixture over the pudding.
- Bake for 35 minutes or until the sponge has risen and set. Serve hot with cream or ice cream, if desired.
Tip: When pouring the wet sauce over the pudding mixture, pour over the back of a spoon held over the pudding. This will stop the liquid from damaging the soft pudding mixture and result in a nicer looking pudding.
Tip: Serve the pudding hot or warm so that it is nice and saucy (the sauce can become more solid once cold).