Name: Chocolate honeycomb self-saucing pudding
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 90 gram butter; 200 gram chocolate- coated honeycomb; 1 cup (150g) self-raising flour; 2 tablespoon cocoa powder; 1/2 cup (110g) firmly packed light brown sugar; 1/2 cup (125ml) milk; 1 1/4 cup (310ml) water; 3/4 cup (165g) firmly packed light brown sugar, extra; 2 tablespoon cocoa powder,extra; 1 1/4 cup (310ml) thickened (heavy) cream (see note)

Ingredients

90 gram butter

200 gram chocolate- coated honeycomb

1 cup (150g) self-raising flour

2 tablespoon cocoa powder

1/2 cup (110g) firmly packed light brown sugar

1/2 cup (125ml) milk

1 1/4 cup (310ml) water

3/4 cup (165g) firmly packed light brown sugar, extra

2 tablespoon cocoa powder,extra

1 1/4 cup (310ml) thickened (heavy) cream (see note)

Method

1.Preheat oven to 180°C (160°C fan forced). Grease 1.5-litre (6-cup) or six 1-cup (250ml) individual ovenproof dishes well.

2.Melt butter, cool. Chop honeycomb finely. Sift flour, cocoa and sugar into large bowl. Stir in butter, milk and half the honeycomb. Spread mixture into dish.

3.Boil the water. Sift extra sugar and cocoa over top of pudding. Carefully pour boiling water over top of sugar mixture. Bake pudding about 40 minutes.

4.Meanwhile, beat cream in small bowl with electric mixer until soft peaks form.

5.Serve pudding with cream, sprinkle with the remaining chopped honeycomb.

It is fine to use just one 300ml carton of cream for this recipe Individual puddings will take about 30 minutes to cook.
Note

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Ingredients

Method

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