Chocolate Double Caramel Pudding


  • 1 2/3 cup self- raising flour, sifted
  • 2 Tbs cocoa powder
  • 1 cup Selati Castor Snow
  • 125g butter, melted
  • 1 cup milk
  • 1/3 cup white chocolate chips
  • 1/2 can caramel treat
  • Cocoa powder, to serve
  • Sauce:
  • 1 Tbs cocoa
  • 2 cups boiling water
  • 1/2 cup Selati Muscovado sugar


Preheat oven to 180ºC. Combine flour, sugar, chocolate, milk, cocoa, and butter in a bowl. Mix until smooth. Spread into an oven proof Pyrex dish.
Make shallow holes in the top and fill with caramel treat (about 1 Tbs). Use a spatula to spread the top of the batter to cover caramel.
Make the sauce by mixing the water, cocoa and Muscavado sugar in a heatproof jug. Using the back of a large metal spoon, pour the sauce over the batter.
Bake for 35-40 mins, until the top of the pudding is just set. Let stand for 5 mins before serving.
Serve with fresh seasonal fruit (fresh orange segments).


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