Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Chocolate self-saucing pudding topped with mirzam dark chocolates

American 15 Mins Prep · 30 Mins Cook

Preheat the oven to 180ºC, gas mark 4.
Sift the flour, almonds, 90g of sugar, baking powder and 35g of cocoa into a large bowl.
Add the milk, melted butter, egg and vanilla, and mix well to combine.
Pour the mixture into a lightly greased 26cm x 20cm x 4cm ceramic ovenproof dish.
To make the chocolate sauce, combine 180g of sugar and 18g of cocoa in a small bowl and sprinkle over the pudding mixture.
Place the pudding in the oven and pour the boiling water over the back of a spoon over the pudding and bake for 30 minutes, or until the top is firm.
Remove from the oven and while still hot, place the chocolate slabs carefully on top.
Allow to melt for 2-3 minutes then serve immediately with ice cream or cream.
TOP TIP!If the chocolate slabs don’t melt as desired, pop the pudding, with the bars on top, back in the oven with the door open for 2 minutes, or until slightly melted.