Chocolate and Vino Cotto Self Saucing Pudding
Step 1: Preheat a fan forced oven to 180C.
Step 2: To make the batter, sift the flour, caster sugar, cocoa powder, baking powder and salt into a large bowl and mix together.
Step 3: Add the milk, melted butter and Vino Cotto to the mixture and whisk into a smooth batter.
Step 4: For one large pudding, pour the batter into a 1.3L oven proof bowl. If making single serves, pour the mixture into 4 x 300mL oven proof pots and set aside.
Step 5: To make the sauce, place the caster sugar, brown sugar and cocoa powder into a small bowl and mix well to combine.
Step 6: Sprinkle the mixture over the large pudding or divide evenly between the individual pots.
Step 7: Pour the boiling water over the top of the pudding/s, then place onto a baking tray to catch any overflow during baking.
Step 8: Place the large pudding into the oven for 40 minutes or 25 minutes for the individual puddings.
Step 9: Remove from the oven and allow to sit for 10 minutes before serving with mascarpone.
1 cup plain flour
1/4 cup caster sugar
1/4 cup cocoa powder
2 tspn baking powder
pinch sea salt
3/4 cup full cream milk
1/4 cup unsalted butter melted
85ml 1/3 cup Vino Cotto