- 240 g self-raising flour
- 1/2 t salt
- 330 g caster sugar
- 250 ml milk
- 120 g butter, melted
- 200 g dark chocolate, melted
- 200 g brown sugar
- 2 T good-quality cocoa powder
- 375 ml black coffee
- 125 ml dark rum or water
- Vanilla ice cream or double-thick cream, for serving
Preheat the oven to 170°C.
In a large mixing bowl, combine the flour, salt and caster sugar.
Add the milk, butter and chocolate to the dry ingredients and mix well. Spoon the batter into a greased 20 cm x 13 cm ovenproof bowl.
Mix the brown sugar with the cocoa and sprinkle over the pudding. Pour over the coffee and rum or water and bake for 1 hour and 10 minutes, or until the pudding has risen and has a crusty top.
Serve with vanilla ice cream or double-thick cream.
Cook’s note: Use dark chocolate with a cocoa content of between 50 and 60 percent so that the pudding is not too bitter. Inexpensive varieties of dark chocolate will work as well as more expensive ones.
Ensure that the pudding rises evenly by using the back of a spoon to level out the batter in the dish before baking it.