Ingredients Nutrition
1 3/4 cups self-raising flour, sifted
2 tablespoons cocoa powder, sifted
1/2 cup brown sugar
1 cup milk
125g butter, melted
1/2 cup milk chocolate chips
380g can caramel Top ‘n’ Fill, stirred
1/4 cup roasted salted peanuts, chopped
300ml tub thickened cream, whipped
white mini marshmallows, milk chocolate chips, extra, and chopped roasted salted peanuts, extra, to decorate
Sauce
1/2 cup brown sugar
2 tablespoons cocoa powder, sifted
2 cups boiling water
Method
Step 1
Preheat oven to 180C/160C fan-forced. Combine flour, cocoa and sugar in a bowl. Add milk and butter. Stir well. Stir in chocolate chips.
Step 2
Spoon half the batter over base of a 10 cup-capacity ovenproof dish. Level with a spatula. Top with caramel, spreading with spatula. Sprinkle with peanuts. Spoon remaining batter over the top. Carefully spread batter evenly, making sure it goes to the edge of dish.
Step 3
Make Sauce. Combine sugar, cocoa and boiling water in a heatproof jug. Pour sauce over the back of a large spoon, over top of pudding. Bake for 35 to 40 minutes or until top is just firm. Stand for 5 minutes. Dollop with whipped cream and decorate with marshmallows, extra chocolate chips and peanuts. Serve immediately.
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