You’ll be scraping the bowl clean when it comes to this magic mocha pudding
This is wickedly good: an airy chocolate sponge atop a hidden lake of not-too-sweet chocolate sauce spiked with espresso. Make sure you have a bowl of cold, lightly whipped cream to serve with this, or a stash of vanilla ice cream.
• 150g unsalted butter, cut into pieces
• 330g self-raising flour
• 1 1/2 teaspoons baking powder
• 180g light muscovado sugar
• 75g cocoa powder
• 250ml milk
• 4 large eggs
• whipped cream or vanilla ice cream, to serve
For the topping:
• 85g light muscovado sugar
• 60g cocoa powder
• 50ml espresso coffee
1 Place the butter in a 30 x 20 x 5-cm roasting tray. Preheat the oven to 160°C and while it reaches temperature place the tray inside for the butter to melt.
2 Meanwhile, whisk together the flour, baking powder, sugar and cocoa together in a mixing bowl.
3 When the butter has melted, pour into a jug and set aside to cool for a few minutes. Meanwhile, brush the tray with the residual butter so all the sides are coated.
4 Add the milk and eggs to the melted and cooled butter and mix well. Stir this into the dry ingredients to make a smooth batter. Scrape into the buttered roasting tray and smooth the top with a spatula.
5 Mix all the topping ingredients together with 450ml just-boiled water and pour over the batter. Bake for about 30 minutes until the top is firm: there will be a pool of sauce under the sponge. Serve hot topped with whipped cream or ice cream.
Recipe courtesy of Sue Quinn, extracted from Roasting Tray Magic