3/4 and 5/6 made these in cooking this week. We used wattleseeds because we have been planting our new bush tucker garden this term. The Wattleseeds are optional and can be left out.

Ingredients (Makes 3)

• 1 Tblsp Wattleseeds toasted (Optional)
• 1/2 Cup packed brown sugar
• 1 tblsp cocoa
• 40g butter, softened
• 1 heaped tblsp caster sugar
• 1/2 egg beaten
• 1/2 cup SR flour
• 1/4 cup milk

Method

1. Soak wattleseeds in boiling water for 20 minutes, then drain (Optional)

2. Combine brown sugar and half the cocoa and preheat oven to 180 degrees

3. Beat butter and sugar until pale and fluffy, add egg

4. Combine flour and rest of cocoa, and stir into butter mixture, add milk and (optional) add wattleseed.

5. Grease cups or ramekins, add mix to cups

6. Top each with brown sugar/cocoa mix then some boiling water on top

7. Place dishes in roasting pan with boiling water half way up sides of cups.

8. Cover whole pan with foil and bake 25 minutes or until puddings have risen and sauce thickened.