Double Choc Self-saucing Pudding

Ingredients (serves 4)

• 75g butter, chopped
• 2/3 cup milk
• 1 1/4 cups caster sugar
• 1 cup self-raising flour
• 1/4 cup cocoa powder
• 100g white chocolate, roughly chopped
• 1 1/2 cups boiling water
• Whipped cream and cocoa powder, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity ovenproof dish.
2. Place butter, milk and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring, until butter has melted. Sift flour and 2 tablespoons cocoa powder into a heatproof bowl. Make a well in centre. Add butter mixture. Stir to combine. Spread into prepared dish. Press white chocolate into mixture. Place dish on a baking tray.
3. Sift remaining cocoa powder over mixture. Sprinkle with remaining sugar. Pour boiling water, over the back of a large metal spoon, over mixture. Bake for 40 to 45 minutes or until top has set. Stand for 5 minutes. Dust with cocoa. Serve with cream.

Notes

• 
  Pouring boiling water over the back of a large metal spoon prevents topping sinking into batter and helps produce maximum sauce.