Chocolate sponge:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
½ cup (125ml) milk
Self-saucing topping:
150g brown sugar
25g cocoa powder
1 cup boiling water
Preheat your oven to 180°C. Grease 6 individual ovenproof dishes with butter or non-stick spray and place on a baking tray (see Tip).
Whisk the eggs until frothy, then whisk in the melted butter and milk until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter between your prepared dishes.
In a small bowl, stir together the sugar and cocoa and sprinkle it evenly over the chocolate cake batter. Carefully pour the boiling water onto each pudding over the back of a spoon – using a spoon stops the water from gouging a hole into the cake batter.
Place the puddings in the oven and bake for about 15 minutes until just cooked through. Serve warm with plenty of ice cream and a swirl of chocolate sauce for extra indulgence.
Tip: This recipe may make more or less individual puddings depending on what size dishes you have. You can also bake it in one 20cm oven dish for 25-30 minutes.
Chocolate sponge:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
½ cup (125ml) milk
Self-saucing topping:
150g brown sugar
25g cocoa powder
1 cup boiling water
Preheat your oven to 180°C. Grease 6 individual ovenproof dishes with butter or non-stick spray and place on a baking tray (see Tip).
Whisk the eggs until frothy, then whisk in the melted butter and milk until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter between your prepared dishes.
In a small bowl, stir together the sugar and cocoa and sprinkle it evenly over the chocolate cake batter. Carefully pour the boiling water onto each pudding over the back of a spoon – using a spoon stops the water from gouging a hole into the cake batter.
Place the puddings in the oven and bake for about 15 minutes until just cooked through. Serve warm with plenty of ice cream and a swirl of chocolate sauce for extra indulgence.
Tip: This recipe may make more or less individual puddings depending on what size dishes you have. You can also bake it in one 20cm oven dish for 25-30 minutes.
Chocolate sponge:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
½ cup (125ml) milk
Self-saucing topping:
150g brown sugar
25g cocoa powder
1 cup boiling water
Preheat your oven to 180°C. Grease 6 individual ovenproof dishes with butter or non-stick spray and place on a baking tray (see Tip).
Whisk the eggs until frothy, then whisk in the melted butter and milk until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter between your prepared dishes.
In a small bowl, stir together the sugar and cocoa and sprinkle it evenly over the chocolate cake batter. Carefully pour the boiling water onto each pudding over the back of a spoon – using a spoon stops the water from gouging a hole into the cake batter.
Place the puddings in the oven and bake for about 15 minutes until just cooked through. Serve warm with plenty of ice cream and a swirl of chocolate sauce for extra indulgence.
Tip: This recipe may make more or less individual puddings depending on what size dishes you have. You can also bake it in one 20cm oven dish for 25-30 minutes.
Chocolate sponge:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
½ cup (125ml) milk
Self-saucing topping:
150g brown sugar
25g cocoa powder
1 cup boiling water
Preheat your oven to 180°C. Grease 6 individual ovenproof dishes with butter or non-stick spray and place on a baking tray (see Tip).
Whisk the eggs until frothy, then whisk in the melted butter and milk until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter between your prepared dishes.
In a small bowl, stir together the sugar and cocoa and sprinkle it evenly over the chocolate cake batter. Carefully pour the boiling water onto each pudding over the back of a spoon – using a spoon stops the water from gouging a hole into the cake batter.
Place the puddings in the oven and bake for about 15 minutes until just cooked through. Serve warm with plenty of ice cream and a swirl of chocolate sauce for extra indulgence.
Tip: This recipe may make more or less individual puddings depending on what size dishes you have. You can also bake it in one 20cm oven dish for 25-30 minutes.
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