¼cupbourbonor substitute with another ¼ cup of milk for a non-alcoholic version
115g/ 4oz white sugar
180g/ 6.3oz AP floursifted
2tspbaking powder
½tspsalt
30g/ 1oz cocoa powdersifted
120g/4.2oz semi sweet chocolate chips
115g/ 4oz strawberry/raspberry jamjelly
Sauce
150g/ 5.3oz brown sugar3/4 cup
3tbspcocoa powder
400mLboiling water
3tbspbourbonoptional
Instructions
Cake (Pudding Base)
Butter a 8-9 inch oven-safe deep dish. Preheat oven to 350°F/180°C.
Combine the melted butter, bourbon (if using) and milk, and then whisk in the eggs.
Mix the sifted flour, baking powder, cocoa powder, salt in a separate bowl and stir in the sugar.
Add the wet ingredients to the dry ingredients while mixing. Mix until you have a smooth batter. Add the chocolate chips and stir them in.
Scrape the batter into the prepared oven-safe dish and spread it evenly. Add a dollop of jam on top and spread. Set aside.
Sauce
Combine brown sugar and cocoa powder together. Sprinkle this evenly on top of the batter.
Measure out the boiling water and stir in the bourbon (if using).
Pour the boiling water on top of the batter. (To pour it evenly, you could pour it along the back of a large spoon, while moving the spoon over the surface of the batter).
Immediately place in the oven and bake for 30-35 minutes, until the middle of the cake/pudding is springy to the touch.
Remove from the oven, let it cool for a few minutes. Serve while warm with whipped cream or a dollop of ice cream.