Chocolate Self-Saucing Pudding

This ever-popular family favourite is elevated in flavour when served with Augustines of Central Blackcurrants in Cassis - the ONZFPA Marvellous Marketing Outstanding New Product - Boutique in 2023.

Serves 6

1 ½ cups plain flour

2 tablespoons dark cocoa powder

4 teaspoons baking powder

½ cup caster sugar

1 cup full cream milk

75g butter, melted

2 large free-range eggs, lightly beaten

1 teaspoon vanilla extract

Self-sauce mixture

1 cup soft brown sugar

2 tablespoons dark cocoa powder

1 cup boiling water

To finish

1 jar Augustines of Central Blackcurrants in Cassis

1 x 350g jar Raglan Food Co Natural Greek-Style Yoghurt

Heat the oven to 190°C. Grease a 6-cup-capacity ovenproof dish. (Note - I have used a shallow, wide dish and therefore cooking time is less. You can use a deeper dish and extend cooking time accordingly.

Sift the flour, a pinch of salt, cocoa powder and baking powder into a bowl. Add the caster sugar and mix through.

Put the milk, melted butter, eggs and vanilla extract into a jug. Pour over the dry ingredients and whisk gently until combined then pour the batter into the prepared dish.

Mix together the soft brown sugar and cocoa powder and sprinkle over the pudding mixture. Carefully pour over the boiling water, pouring the water over the back of a spoon to help with even pouring.

Put into the oven and cook for 20-25 minutes.

Serve pudding with the blackcurrants and yoghurt.