- 240 g self-raising flour
- 1/2 t salt
- 330 g caster sugar
- 250 ml milk
- 120 g butter, melted
- 200 g milk chocolate, melted
- 250 g white chocolate drops
- 200 g sugar
- 2 T good-quality cocoa powder
- 500 ml water
Preheat the oven to 170°C.
Combine the flour, salt and caster sugar in a large mixing bowl.
Add the milk, butter and milk chocolate to the dry ingredients and mix to form a batter.
Grease three 13 cm-high Consol jars and place a large spoonful of batter into each jar. Sprinkle over some white chocolate drops to create a layered effect. Continue layering the batter and white chocolate drops until the jars are three-quarters full.
Mix the sugar with the cocoa and sprinkle over the pudding. Divide the water between the jars. Bake for 30 to 35 minutes, or until the pudding has risen and the surface is crusty.
Cook’s note: Milk chocolate usually has a cocoa percentage of 40 percent, whereas white chocolate contains cocoa butter rather than cocoa. Place the pudding on a baking tray lined with baking paper to make cleaning easier if the sauce bubbles over. Use smaller jars if you like, but bake for 15 to 20 minutes.