1 2/3 cups self raising flour, sifted
2 tbsp cocoa powder, sifted
1 cup caster sugar
125g butter, melted
1 cup milk
1/3 cup Nestle Bakers' Choice White Choc Bits
1/2x 380g can caramel Top'n'Fill
Cocoa powder, to serve
1 tbsp cocoa powder, sifted
2 cups boiling water
1/2 cup brown sugar
Preheat oven to 180/160 fan forced. Combine flour, sugar, butter, milk and choc bits in a bowl. Stir until smooth. Spread into a 10 cup capacity oven proof dish. Make shallow holes in top. Fill with caramel. useing a spatula, spread top of batter to cover caramel.
To make the sauce combine cocoa powder, boiling water and brown sugar in a heat proof jug. Stir to combine. Pour sauce, over the back of a large metal spoon, over the batter.
Bake for 35-40 min or until top of pudding is just set. Stand for 5 min. Dust with cocoa.