Self saucing Chocolate pudding.

Beware the evils of sugar!
This is a simple pudding that can be made in about 45 minutes from start to finish.
I have garnished this pudding with orange segments and mint to cut through the rich chocolate flavour.

1.    Effect of sugar on the human body (diabetes, hyperactivity)

WHO guidelines- 25g of sugar per day (6 tsp)

4.2g of sugar per tsp

NZ average consumption of sugar = 37 tsp per day  (155g per day or 50kg per year) 6 x daily recommended intake.

Coca Cola: a small can (375ml) has 9 tsp of sugar, a 600ml bottle has 16 tsp of sugar (1.5L has 40 tsp, 2.25L has 60 tsp)

Sugar makes your teeth rot, your body fat and can trigger type 2 diabetes. It also makes you hyperactive, especially in children.

Self Saucing Chocolate Pudding.

Equipment:

Oven dish

Large bowl

Sieve

Wooden spoon

Spatula

Measuring cups/spoons

Ingredients: (per pair)

3/4 cup plain flour

3/4 tsp baking powder

2 Tbsp cocoa

1/4 cup sugar

1/2 cup milk

75g butter (melted)

1/4 tsp vanilla essence

Sauce:

3/4 cup boiling water

1/4 cup sugar

2 tsp cocoa

Orange, 1 per pair, for garnish.

Mint, a few leaves.

METHOD:

1. Preheat the oven to 180ºC and lightly grease a 3 cup capacity oven proof dish.
2. In a mixing bowl, sift flour, baking powder, cocoa and stir in the sugar.
3. Make a well in the dry ingredients. 
4. Pour in the milk, vanilla and butter and mix quickly to form a stiff mixture.
5. Spread the batter into the prepared oven dish.
6. Mix the boiling water, sugar and cocoa together and pour over the back of a spoon, evenly over the batter.
7. Bake in the oven for 25 minutes or until the sponge is cooked. Place a tray under the oven dish to stop spillages.
8. Remove from oven and let cool down for 5 minutes.
9. Cut and serve on a plate. 
10. Garnish with orange segments and mint.