Choc-Malt Self-Saucing Pudding
- 1 cup self-raising flour
- 1/3 cup malted milk powder
- 1/4 cup cocoa powder
- 2/3 cup caster sugar
- 60g butter, melted
- 3/4 cup milk
- 2/3 cup Maltesers
- 1 1/2 cups boiling water
- Ice-cream, to serve
- Preheat oven to 180°C/160°C fan-forced. Lightly grease four 1 1/2 cup-capacity oven-proof dishes.
- Sift flour, malt powder and 2 tablespoons cocoa powder into a bowl. Add sugar. Make a well in centre. Add butter and milk. Stir to combine. Fold in Maltesers. Divide mixture between prepared dishes. Sift remaining cocoa powder over mixture. Place dishes on a baking tray.
- Pour boiling water, over the back of a large metal spoon, over mixtures. Bake for 30 to 40 minutes or until tops have set. Stand for 5 minutes. Serve with ice-cream. Placing oven-proof dishes on a baking tray catches spills and makes it easier to insert and remove dishes from oven.
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