Recipe: Salted Chocolate Self-Saucing Pudding created by @georgiabarnesau using @murrayriversalt 😍 The perfect comfort food as we approach winter!
1 cup self-raising ﬂour
1/3 cup caster sugar
1/3 cup brown sugar, lightly packed
2 tablespoons cocoa powder
Pinch Murray River Salt Flakes
1/2 cup (125ml) buttermilk
1 teaspoon vanilla extract
30g unsalted butter, melted
3/4 cup brown sugar, lightly packed 1/4 cup cocoa powder 1 teaspoon instant coffee granules 1 1/2 cups (375ml) hot water
1 teaspoon Murray River Salt Flakes 300ml double cream
Preheat oven to 180C. Lightly grease an ovenproof dish. Sift ﬂour, caster sugar, brown sugar, cocoa and salt into a large mixing bowl. Whisk together buttermilk, egg, vanilla and melted butter. Add to dry ingredients and mix until smooth. Transfer mixture to prepared baking dish and spread evenly. In a heatproof jug, mix together brown sugar, cocoa, coffee and hot water. Pour mixture into dish over the back of a spoon. Carefully transfer dish to preheated oven and bake for approximately 25 to 30 minutes or until pudding has risen. Set aside for 10-15 minutes. Sprinkle with Murray River Salt Flakes. Serve warm with a generous spoonful of double cream.