Chocolate Brownie Pudding

Ingredients

Method

• 1

  Preheat oven to 160 degrees Celsius. Generously grease a 2 cup baking dish OR a cupcake baking dish (for individual servings) and set aside.

• 2

  Sift together the cacao or cocoa powder and flour into a medium sized bowl; set aside.

• 3

  In a stand mixer, or using a handheld electric mixer, beat the sugar and eggs on medium-high speed until very pale and light yellow, 5 or so minutes.

• 4

  Reduce the mixer speed to low and add the vanilla extract and the cocoa & flour mixture, mixing only until combined. Whilst still on low speed, slowly pour in the melted butter and mix again until just combined.

• 5

  Pour the mixture into the prepared baking dish or cupcake dish, and place into a larger baking pan. Add enough hot tap water to come halfway up the sides of the baking dish.

• 6

  Bake for 40 minutes, testing with a toothpick. It should come out with a few crumbs attached and the centre will appear under-baked. Remove the baking dish from the larger pan and place on a wire rack to cool.

• 7

  Serve at room temperature with a generous drizzle of Lewis Road Organic Single or Double Cream, which is the perfect partner for this decadent dessert!

• 8

  Leftovers (We highly doubt you'll have any!) should be stored, covered, in the refrigerator for up to 3 days.