Self-saucing choc-mint pudding
Wouldn’t you like the superpower to be able to transform a certain 1980s after dinner mint into an after dinner dessert? Thought so!
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Servings
9 portions
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Serves
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Ingredients
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Method
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Step 1
Preheat the oven to 160°C (fan).
Step 2
In a large mixing bowl, whisk together the light brown sugar, flour and cocoa powder. Add in the melted butter, eggs and milk and whisk until smooth.
Step 3
Pour half of the batter into a baking dish, top with a layer of mint thins (16 thins) and then spread the remaining batter over the top.
Step 4
Measure the boiling water into the measuring jug and add 12 mint thins. Stir until the thins have completely melted and you have a runny chocolate sauce.
Step 5
Carefully pour the sauce over the surface of the batter in the baking dish then bake for 20-25 minutes until risen and springy.
Step 6
Serve immediately, spooning the pudding out to reveal the sauce at the bottom and enjoy with double cream.
