Batter, 1 Cup plain flour, 1/4 Cup caster sugar, 1/4 Cup cocoa powder, 2 Teaspoons baking powder, Pinch sea salt, 1/3 Cup Moro Fig Vincotto , 1/4 Cup unsalted butter melted, 3/4 Cup full cream milk, Sauce, 3 Tbsp cocoa powder, 1/4 Cup caster sugar, 1 1/4 Cup boiling water, 1/4 Cup brown sugar, Mascarpone or vanilla ice cream to serve
Preheat a fan forced oven to 180C. Mix all the batter ingredients to make the batter. Ensure you sift the flour, caster sugar, cocoa powder, baking powder and salt into a large bowl and mix together. Melt the butter then combine with milk, Moro Vincotto and whisk until it’s a smooth batter.
Add the milk, melted butter and Moro Vincotto to the mixture and whisk into a smooth batter.
To make one large pudding, pour the batter into a 1.3L oven proof bowl. Otherwise if you are making individual serves, pour the mixture into 4-6 ramekins depending on size. Ramekins should hold around 300ml.
For the sauce, place caster sugar, brown sugar and cocoa powder into a small bowl and mix well to combine. Sprinkle thie sauce powder over the mixture (either large serve or single serves).
Line a baking tray with baking paper. Use the back of a spoon and pour boiling water over the top of the pudding/s, then place onto a lined baking tray.
Cook large pudding for 40 minutes or 25 minutes for single serve puddings.
Remove from the oven and allow to sit for 10 minutes before serving with mascarpone or vanilla ice cream.