Dom Gattermayr's Self Saucing Chocolate Pudding

Method

Combine the almond meal, self-raising flour, caster sugar, 2 pinches of sea salt and the cacao in a bowl.

Combine milk, eggs and melted butter in a separate bowl.

Pour milk mixture into dry mixture and combine. Set aside.

In a small pot on the stove add the water and bring to a boil. Whisk in the cacao, brown sugar and a pinch of sea salt. Stir until sugar dissolves.

Grease your Mud Australia Flan dish with butter and pour in the pudding batter.

Slowly pour over the boiling sauce. the sauce and batter will slightly combine, this is okay.

Gently place your pudding in an oven pre-heated to 165 degrees, fan forced, and cooked for 40 minutes.

When your pudding is ready, let it cool slightly before serving it in scoops into bowls, getting a nice amount of sauce and pudding. Serve with vanilla ice cream or cream.