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Chocolate self saucing pudding
• Swisspip Chocolates

Chocolate self saucing pudding

A classic dessert that combines a rich chocolate cake with a luscious, self-made sauce, perfect for cozy nights and special occasions.

Ingredients:

For the pudding:

  • 1 cup (150g) self-raising flour
  • 2 tablespoons (15g) cocoa powder
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) milk
  • 1/4 cup (60g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg

For the sauce:

  • 3/4 cup (130g) brown sugar, packed
  • 2 tablespoons (15g) cocoa powder
  • 1 1/4 cups (310ml) boiling water

Equipment:

  • Mixing bowls
  • Whisk
  • Sieve
  • Baking dish (approximately 6-cup capacity)
  • Measuring cups and spoons

Instructions:

  1. Preheat the oven:

    • Preheat your oven to 180°C (160°C fan-forced). Grease a baking dish with butter or non-stick spray to ensure easy removal of the pudding later.

  1. Prepare the pudding batter:

    • In a large mixing bowl, sift together 1 cup of self-raising flour and 2 tablespoons of cocoa powder to remove any lumps and ensure a smooth batter.
    • Stir in 1/2 cup of caster sugar. This type of sugar dissolves quickly, which helps create a fine-textured pudding.
    • In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of melted butter, 1 teaspoon of vanilla extract, and 1 large egg until well combined.
    • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a dense pudding.
    • Spread the batter evenly into the greased baking dish, using a spatula to smooth the top.

  1. Prepare the sauce:

    • In a small bowl, combine 3/4 cup of packed brown sugar and 2 tablespoons of cocoa powder. Mix well to break up any lumps and ensure an even distribution of cocoa throughout the sugar.
    • Sprinkle the sugar and cocoa mixture evenly over the pudding batter in the baking dish. This will form the base of the sauce as the pudding bakes.

  1. Add boiling water:

    • Carefully pour 1 1/4 cups of boiling water over the back of a large spoon held just above the pudding batter. This method helps distribute the water evenly and prevents it from disturbing the batter, ensuring a smooth top and a well-formed sauce beneath the pudding.

  1. Bake the pudding:

    • Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top of the pudding is firm and the sauce is bubbling up around the edges. The top should be slightly crisp while the inside remains moist and gooey.
    • Test the pudding by inserting a skewer into the centre. It should come out clean, indicating the cake portion is cooked through.

  1. Serve:

    • Allow the pudding to cool for a few minutes before serving to let the sauce thicken slightly.
    • Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. The contrast between the hot pudding and cold ice cream is particularly delightful.

Tips:

  • For an extra rich flavour, you can add a handful of chocolate chips to the batter before baking. They will melt during baking, adding pockets of gooey chocolate to the pudding.
  • This pudding is best enjoyed fresh out of the oven, but leftovers can be reheated in the microwave. Store any remaining pudding in an airtight container in the refrigerator.
  • For a different twist, try adding a tablespoon of instant coffee granules to the boiling water for a mocha-flavoured sauce.
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