What you need
¾ cup brown sugar
¼ cup CADBURY Bournville Cocoa
1 cup water
1 cup cream
3 teaspoons vanilla
½ teaspoon instant coffee powder
1 cup flour
¾ cup caster sugar
¼ cup CADBURY Bournville Cocoa, extra
2 teaspoons baking powder
½ cup walnuts, toasted and chopped
½ cup buttermilk
60g butter, melted
1 teaspoon vanilla, extra
Ice cream, for serving
1. COMBINE the brown sugar, cocoa, water, cream, vanilla and coffee in a saucepan and stir over a moderate heat until sugar has dissolved. Set aside, cover and keep hot.
2. SIFT together the flour, sugar, extra cocoa and baking powder into a large bowl. Add the walnuts.
3. COMBINE the buttermilk, butter and extra vanilla and then stir into the dry ingredients until just combined. Spread mixture into a greased 20cm square pan and then pour over hot chocolate sauce.
4. PLACE on a baking tray and bake in a moderate oven 180°C for 35-40 minutes or until firm on top. Allow to cool for 15 minutes before serving with a scoop of ice cream. Serve immediately.
Make this fudgy chocolate pudding anytime; it is the ultimate comfort food. Remember to toast the walnuts as it increases the flavour and aroma. Enjoy!