Ingredients
• 1 2/3 cups self-raising flour, sifted
• 2 tablespoons cocoa powder, sifted
• 1 cup caster sugar
• 125g butter, melted
• 1 cup milk
• 1/3 cup white choc bits
• 1/2 x 380g can caramel Top'n'Fill (see note)
• Cocoa powder, to serve
Sauce
• 1 tablespoon cocoa powder, sifted
• 2 cups boiling water
• 1/2 cup brown sugar
Method
1. Preheat oven to 180°C/160°C fan-forced. Combine flour, cocoa, sugar, butter, milk and choc bits in a bowl. Stir until smooth. Spread into a 10-cup capacity ovenproof dish. Make shallow holes in top. Fill with caramel. Using a spatula, spread top of batter to cover caramel.
2. Make sauce Combine cocoa powder, boiling water and brown sugar in a heatproof jug. Stir to combine. Pour sauce, over the back of a large metal spoon, over batter.
3. Bake for 35 to 40 minutes or until top of pudding is just set. Stand for 5 minutes. Dust with cocoa. Serve.
