This self-saucing fudgy, brownie-like cake which can rightly be classified as a pudding. You can serve it plain or take it a notch higher and serve it with vanilla ice cream, a classic, no-fail serving suggestion!
1. If you prefer a pudding that you will serve with ice cream or want to cut down on the sweetness do feel free to reduce or skip the sugar for the topping or reduce it (but don't skip) in the batter. I reduced the sugar in the topping from 1/2 cup to 1 tablespoon when I planned to serve the pudding with ice cream. Using muscovado/dark or soft brown sugar is recommended as it enhances the taste. 2. To melt the chocolate, butter and caster sugar (step#3) we use something called as the double boiler technique . Place the 3 ingredients in a deep bowl and then place the bowl over a small saucepan with a little water in it. Bring the water to a boil and reduce it to sim. The heat will help the chocolate melt. If you are using this technique to only melt chocolate, make sure that the base of the bowl in which the chocolate is kept does not come in contact with the simmering water below or there is every chance for the chocolate to seize (turn lumpy and hard and impossible to work with). 3. If you skip the 70 grams of caster sugar in the topping you may get a pudding that is less runny, keep a eye out and remove the pudding out of the oven as soon as the pudding/cake springs up to the touch. Add this quantity of sugar if you are going to serve the pudding with fresh cream/unsweetened whipped cream. Reduce or skip it if you wish to serve the pudding with ice creamRecipe updated on 26th April 2017 with the following changes: 1. Baking time reduced to 25-30 mins to help bake a softer and more runny pudding 2. Notes updated against the amount of sugar in the batter and topping