Daim bar surprise pudding
- April 2017
- Serves 6
- Hands-on time 30 min, oven time 30 min
Think self-saucing chocolate but oh-so much better – a spongey pudding cooked in a thick chocolatey sauce with surprise pockets of part-melted Daim bars. We recommend serving with lashings of double cream or generous scoops of vanilla ice cream.
- 24.7g (14.2g saturated)
- 75.8g (48.9g sugars)
- 100g unsalted butter, plus extra for greasing
- 120g caster sugar
- 200ml whole milk
- 50g cocoa powder
- 200g self-raising flour
- 2 large free-range eggs, beaten
- 2 x 28g Daim bars, roughly broken into pieces
For the sauce
- 50g cocoa powder
- 130g caster sugar
- 160ml boiling water
- Double cream or ice cream to serve
You’ll also need…
- 1.5 litre ovenproof baking dish, greased with butter
- Heat the oven to 170°C/150°C fan/gas 3½. In a medium saucepan, gently heat the butter and caster sugar, until the sugar has dissolved into the melted butter. Turn off the heat and add the milk.
- Sift the cocoa powder and flour into a large mixing bowl. Make a well in the middle and pour in the milk mixture and the beaten eggs. Whisk to make a smooth thick batter. Pour the batter into the prepared baking dish.
- For the sauce, mix together the cocoa powder and sugar in a small bowl, then pour over the boiling water and stir until the sugar dissolves. Pour the sauce evenly over the top of the cake batter, then press in the Daim pieces. Put the baking dish on a shallow oven tray (to catch any drips and prevent the bottom from overcooking) and bake for 30 minutes. Remove from the oven and leave to stand for 5 minutes before serving with cream or ice cream.
The recipe will look a bit of a mess when you pour over the cocoa/water mixture (step 3), but don’t worry – the surprise is that as the pudding cooks the water mixture sinks to the bottom to create a wonderful sauce.
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