The nutty, toasted flavour of malt brings an extra layer of comfort to this easy, self-saucing chocolate dessert. Bring it to the table, arm everyone with a spoon and dig in!
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Ingredients
- 300g self-raising flour
- 200g light brown soft sugar
- 100g golden caster sugar
- 2 tbsp cocoa powder
- 200g unsalted butter, melted and cooled
- 250ml whole milk
- 2 medium eggs
- 1½ tbsp liquid barley malt extract (see Before You Start)
- Vanilla ice cream to serve
For the sauce
- 80g golden caster sugar
- 2 tbsp cocoa powder
- 400ml just-boiled water
- ½ tbsp liquid barley malt extract (see Before You Start)
Specialist kit
- 2.5 litre oven dish (about 20cm x 25cm)
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Combine the flour, both sugars, the cocoa powder and a pinch of salt in a large bowl. In a large jug, stir together the melted butter, milk, eggs and 1½ tbsp malt extract. Use a balloon whisk to mix the wet ingredients into the dry until smooth. Pour the mixture into the oven dish and smooth the top.
- For the sauce, combine the caster sugar with the cocoa powder in a medium bowl, then scatter the mixture evenly over the top of the cake batter. Pour the hot water into a heatproof jug, then add the ½ tbsp liquid barley malt extract and mix. Gently pour the mixture over the back of a spoon onto the top of the cake so the surface is coated evenly. The two toppings will gradually sink to the bottom as the pudding cooks to make the sauce.
- Bake for 40-45 minutes until the cake is set and springy to the touch. Leave to stand for 5 minutes before serving with scoops of vanilla ice cream.
Nutrition
- 567kcals Calories
- 24g (15g saturated) Fat
- 7.4g Protein
- 79g (52g sugars) Carbs
- 2.4g Fibre
- 0.5g Salt
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