Red velvet self-saucing pudding

Red velvet self-saucing pudding

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Warm up with this gooey red velvet self-saucing pudding, served with whipped cream.

The ingredient of Red velvet self-saucing pudding

  1. 125ml (1/2 cup) milk
  2. 40g butter, melted, cooled
  3. 1 egg
  4. 3 teaspoon red food colouring
  5. 2 teaspoon vanilla extract
  6. 150g (1 cup) plain flour
  7. 2 teaspoon baking powder
  8. 2 1/2 tablespoons cocoa powder, plus extra, to dust
  9. 55g (1/4 cup) caster sugar
  10. 75g (1/3 cup, firmly packed) brown sugar
  11. 310ml (1 1/4 cups) boiling water
  12. 1 tablespoon icing sugar, to serve
  13. Thickened cream, to serve

The instruction how to make Red velvet self-saucing pudding

  1. Preheat oven to 180C/160C fan forced. Grease a 1.5L (6 cup) baking dish. Lightly whisk the milk, butter, egg, food colouring and vanilla in a bowl. Sift the flour, baking powder and 1 tbs cocoa powder into a large bowl. Stir in the sugar. Pour the milk mixture into the flour mixture and stir to combine. Pour into the prepared baking dish and smooth the surface.
  2. Combine the brown sugar and remaining 1 1/2 tbs cocoa powder in a small bowl. Sprinkle over the pudding batter. Gently pour the boiling water evenly over pudding. Bake for 30-35 minutes or until the surface of pudding is set and spongy. Dust with icing sugar and serve immediately with cream.

Nutritions of Red velvet self-saucing pudding

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calories: https://schema.org
calories: NutritionInformation

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