Chocolate Self Saucing Pudding
A delightful dessert that combines rich chocolate flavors with a unique sauce that forms during baking, perfect for any occasion.
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.
Notes
Serve warm on its own or with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave.