Chocolate Self Saucing Pudding
A warm baked chocolate pudding with a tender sponge on top and a rich fudge sauce that forms underneath as it bakes.
Equipment
- 5 to 6 cup baking dish
- Large mixing bowl
- Small mixing bowl
- Whisk
- Dessert spoon
Ingredients
Main Ingredients
- 1 cup brown sugar packed, for the topping
- ¼ cup unsweetened cocoa powder for the topping
- 1 ¼ cup boiling water for the topping
- 1 cup all purpose flour for the batter
- 2 ½ tsp baking powder for the batter
- ⅓ cup granulated sugar for the batter
- ¼ cup unsweetened cocoa powder for the batter
- 1 pinch salt for the batter
- ½ cup milk for the batter
- 3 ½ tbsp unsalted butter melted, for the batter
- 1 large egg for the batter
- 1 tsp vanilla extract for the batter
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 5 to 6 cup baking dish. Mix the topping. Whisk the brown sugar and 1/4 cup cocoa together and set aside.
- Make the batter. Whisk the flour, baking powder, granulated sugar, cocoa, and salt. In a second bowl whisk the milk, butter, egg, and vanilla, then stir the wet mixture into the dry until combined.
- Layer. Spread the thick batter in the dish and sprinkle the topping over it.
- Add the water. Pour the boiling water gently over the back of a spoon across the top. Do not stir.
- Bake. Bake 30 minutes until the top springs back and the edges bubble.
- Rest. Stand 5 minutes, then spoon into bowls with the sauce from the bottom.
Notes
Substitutions: Dark brown sugar gives a deeper flavor. Serve with vanilla ice cream or whipped cream.
Tips: Pour the boiling water over the back of a spoon and do not stir it in.
Storage: Refrigerate up to 3 days and reheat in the microwave. Do not freeze.