Rum chocolate self-saucing pudding

This classic pud gets a deliciously decadent twist with rum-soaked prunes. Serve with whipped cream or ice cream for a dessert that is choc-full of satisfaction.
Rum chocolate self-saucing pudding
4 - 6




1.Preheat oven to 180°C.
2.Warm the rum in a small saucepan, add the prunes, turn off heat and leave to soak while you make the pudding.
3.In a ceramic ovenproof dish, beat or whisk the sugar and egg until light and fluffy.
4.Add the melted butter and milk, stirring to combine. Sift in the flour, baking powder and cocoa, combining to a smooth batter. Lastly, stir in the prunes and rum. Smooth the top of the batter with the back of a spoon.
5.To make the sauce, combine the brown sugar, cocoa and cornflour, then sprinkle over the batter. Carefully pour the boiling water, over the back of a spoon, onto the pudding batter. Don’t stir it in. Place in the oven for 35-40 minutes or until a skewer inserted comes out clean.
6.Serve with whipped cream or ice cream.

To make this pudding alcohol-free, soak prunes in orange juice or even water.


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