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Cook: 30 minutes


  • Cake:
  • 1 cup sugar
  • 1 cup self raising flour
  • 90 ml Milo (can use cacao)
  • 3.5 ml baking powder
  • 1 ml salt
  • 2 eggs
  • ½ cup milk
  • ¼ cup vegetable oil
  • 2.5 ml vanilla extract
  • ½ cup boiling water
  • Sauce:
  • 85 g chocolate
  • 60 ml margarine
  • 40 ml milk

Preheat your oven – 180°C.
In a mixing bowl, combine all the dry ingredients by whisking them together. Once combined, add wet ingredients (except boiling water) and whisk until well mixed. Slowly start adding the boiling water as you whisk. This batter will look VERY thin and watery – don’t worry!
It bakes beautifully and comes out light and fluffy! “Spray and Cook” the oven dish (I baked it in a normal glass oven dish) and pour the batter in.
Bake for 30 minutes, or until a skewer comes out clean.

During the last 2 minutes of the cake being in the oven, put the chocolate, margarine and milk in a microwave friendly jug and put it in the microwave on high for 30 second intervals for 90 seconds. Take it out every 30 seconds to stir.

Take the cake out of the oven. First check with a skewer if it’s thoroughly cooked. If the cake is done, take your sauce and cover the cake with it. The cake is very airy and will absorb most of the chocolate sauce, you will notice that the cake will likely pull away from the sides of the dish.
This pudding can be eaten cold, but is best served hot. Just give it about 5 – 10 minutes to absorb the sauce, dish up and enjoy!

I didn’t try it, but I also think this will be great with custard!

Recipe posted by Kristen Kennedy
Photo:  Kristen Kennedy

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