Chocolate Self Saucing Pudding is a delightful dessert that combines the rich flavors of chocolate with a unique sauce that forms during baking. This warm and comforting treat is perfect for any occasion, from family dinners to special celebrations.
Why Make This Recipe
This recipe is a must-try for chocolate lovers. The beauty of Chocolate Self Saucing Pudding lies in its simplicity and indulgence. With just a few ingredients, you can create a dessert that impresses everyone. It’s a nostalgic dish that evokes memories of childhood, and it’s guaranteed to bring smiles to your table.
How to Make Chocolate Self Saucing Pudding
Making Chocolate Self Saucing Pudding is easier than you might think. With just a few steps, you can have a warm, chocolatey dessert that oozes sauce from the bottom. Let’s get started!
Ingredients:
- 1 cup (175g) brown sugar, loosely packed (Note 1)
- 1/4 cup (30g) cocoa powder, unsweetened (Note 2)
- 1 1/4 cups (315ml) boiling water
- 1 cup (150g) plain flour (all-purpose flour)
- 2 1/2 tsp baking powder
- 1/3 cup (70g) white sugar, preferably caster/super fine but ordinary is okay
- 1/4 cup (30g) cocoa powder, unsweetened (Note 2)
- Pinch of salt
- 1/2 cup (125ml) milk
- 50g / 4 1/2 tbsp butter, melted
- 1 egg
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 170C/335F (standard) or 150C/305F (fan forced/convection).
- Grease a 5 – 6 cup baking dish with butter (Note 3).
- For the topping: Whisk brown sugar and cocoa powder in a bowl, then set aside.
- In another bowl, whisk together flour, baking powder, caster sugar, cocoa powder, and a pinch of salt.
- In a separate bowl or jug, whisk together the melted butter and milk. Then, add in the egg and vanilla extract.
- Pour the egg mixture into the flour mixture and mix until combined. It will be a thick batter.
- Spread the batter into your prepared baking dish.
- Sprinkle the sugar and cocoa mixture evenly over the top.
- Carefully pour the hot water over the back of a dessert spoon across the pudding (Note 4).
- Transfer to the oven and bake for 30 minutes, or until the top springs back when lightly poked. The surface will be slightly crusty, like brownie tops.
- Remove from the oven and let it stand for just a few minutes (not too long!) before serving (Note 5).
How to Serve Chocolate Self Saucing Pudding
Serve your Chocolate Self Saucing Pudding warm right out of the oven. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. The sauce will be gooey at the bottom, making every bite heavenly.
How to Store Chocolate Self Saucing Pudding
If you have any leftovers (though it’s hard to resist!), store them in an airtight container in the refrigerator. It can last for about 2-3 days. To reheat, simply pop it in the microwave for a few seconds until warm.
Tips to Make Chocolate Self Saucing Pudding
- Make sure your baking dish is greased well to prevent sticking.
- Use boiling water carefully – pouring it slowly helps to keep the layers separate.
- If you prefer a richer flavor, you can use dark cocoa powder instead of regular cocoa powder.
Variation
You can customize your Chocolate Self Saucing Pudding by adding nuts or chocolate chips into the batter for an extra crunch. Adding a hint of coffee can also intensify the chocolate flavor.
FAQs
Q: Can I use whole wheat flour instead of plain flour?
A: Yes, but it may change the texture slightly. Use half plain flour and half whole wheat for a better result.
Q: Can I make this pudding in advance?
A: It’s best served fresh, but you can prepare the batter in advance and bake it just before serving.
Q: How do I know when the pudding is done?
A: The top should spring back when lightly poked, and it will have a crusty texture, similar to brownies.
Enjoy your Chocolate Self Saucing Pudding straight from the oven and revel in its delightful chocolatey goodness!
Chocolate Self Saucing Pudding
Ingredients
For the pudding mix
- 1 cup brown sugar, loosely packed Note 1
- ¼ cup cocoa powder, unsweetened Note 2
- 1 ¼ cups boiling water
- 1 cup plain flour (all-purpose flour)
- 2 ½ tsp baking powder
- ⅓ cup white sugar, preferably caster/super fine Ordinary is okay
- ¼ cup cocoa powder, unsweetened Note 2
- a pinch salt
- ½ cup milk
- 50 g butter, melted
- 1 egg
- 1 tsp vanilla extract
For the topping
- 1 cup brown sugar
- ¼ cup cocoa powder
Instructions
Preparation
- Preheat your oven to 170°C/335°F (standard) or 150°C/305°F (fan forced/convection).
- Grease a 5 – 6 cup baking dish with butter.
Mixing
- In a bowl, whisk brown sugar and cocoa powder for the topping, then set aside.
- In another bowl, whisk together flour, baking powder, caster sugar, cocoa powder, and a pinch of salt.
- In a separate bowl, whisk together the melted butter and milk. Then, add in the egg and vanilla extract.
- Pour the egg mixture into the flour mixture and mix until combined. It will be a thick batter.
Baking
- Spread the batter into your prepared baking dish.
- Sprinkle the sugar and cocoa mixture evenly over the top.
- Carefully pour the hot water over the back of a dessert spoon across the pudding.
- Transfer to the oven and bake for 30 minutes, or until the top springs back when lightly poked.
- Remove from the oven and let it stand for a few minutes before serving.
