Toblerone and Caramel Self-Saucing Chocolate Pudding

Tue, 24 September 2019

Toblerone and Caramel Self-Saucing Chocolate Pudding

 

Ingredients

Cake/Pudding

• 200g self raising flour
• 50g cocoa
• 100g brown sugar
• 100g butter
• 125mls milk
• 1 egg
• 200g Toblerone
• 1 x 380g tin ready to eat caramel

 

Sauce

• 100g brown sugar
• 50g cocoa
• 400mls boiling water

 

Method

1. Preheat the oven to 170 ?. Grease an oven proof dish (7” x 9”) with butter
2. Sieve the flour and cocoa into a large bowl. Stir in the brown sugar
3. Melt the butter in the microwave. Stir in the milk and whisk in the egg
4. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Combine all the ingredients until it forms a thick batter
5. Spread the batter on the greased oven tray
6. Poke holes in the batter and add in dollops of caramel. Use the entire tin
7. Crack the Toblerone into individual peaks and lay on top of the batter
8. Boil the kettle. Combine the sugar, cocoa and boiling water in the jug. Stir well and using the back of a metal spoon, pour it over the top of the cake
9. Do not stir, do not cover. Simply pop it in the oven and bake for 30 minutes
10. Remove from the oven and cool for just 5 minutes. Serve with a little drizzle of caramel sauce and creamy vanilla ice cream