Chocolate Self-Saucing Pudding

Ingredients

• 1 cup self-raising flour
• ¼ cup dutch cocoa
• 2 tsp baking powder
• 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
• 2/3 cup caster sugar
• 2 eggs, lightly beaten
• ½ cup milk
• 2 tsp vanilla extract
• Pouring cream, to serve

Sauce

• 1 cup brown sugar
• 1 Tbsp dutch cocoa, sifted

Method

1. Preheat oven to 180C. Grease a 26cm long x 19cm wide x 5cm deep capacity rectangular oven dish.
2. Sift flour, cocoa and baking powder into a large bowl.
3. In a separate large bowl, put olive oil, sugar, eggs, milk and vanilla, then whisk until combined.
4. Using a whisk, gently stir flour mixture into olive oil mixture, in two batches, until a smooth batter forms. Pour into dish, then transfer onto a large oven tray.
5. To make sauce, combine brown sugar and cocoa in a medium bowl.
6. Sprinkle over batter then pour 2 cups boiling water over the back of a large spoon, directly over batter.
7. Bake uncovered for 30 minutes until cake is firm, and a thick sauce has formed. Set aside for 5 minutes, then serve with cream.