Chocolate Self-saucing Pudding
It has always fascinated me how a sprinkling of cocoa and sugar followed by some boiling water poured over a pudding batter can magically form a deliciously rich chocolate sauce underneath the pudding when baked. No easy way of explaining - just watch in awe and enjoy!
Ingredients 9
butter, melted, extra, to grease
150 g self-raising flour
30 g unsweetened cocoa powder, sifted
100 g brown sugar, lightly packed
125 ml milk
60 g butter, melted
1 egg, at room temperature
100 g brown sugar, lightly packed
30 g unsweetened cocoa powder, sifted
310 ml boiling water
icing sugar (confectioners’ sugar), to sprinkle, optional
ice cream, to serve
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Method 6
Preheat the oven to 170°C (325°F) or 150°C (300°F) fan-forced. Brush a 1.5-litre (52 fl oz/6 cup) capacity ovenproof dish with the extra melted butter to grease. Place the dish on a baking tray lined with baking paper.
Sift together the and into a medium bowl. Add the and stir to combine evenly.
Put the , melted , and in a separate medium bowl and use a fork to whisk until well combined. Add to the flour mixture and use a wooden spoon to mix until smooth and well combined. Pour the batter into the greased dish and use the back of a metal spoon to smooth the surface.
To make the chocolate sauce, combine the and . Sprinkle evenly over the surface of the batter in the dish. Gradually and carefully pour the evenly over the sugar and cocoa.
Bake in the preheated oven for 30–35 minutes or until a cake-like topping forms over the top of a chocolate sauce. If you insert a skewer halfway down in the centre of the pudding it will come out clean when ready.
Remove the pudding from the oven and leave to stand for 5 minutes to settle before sprinkling with icing sugar, if desired. Serve with ice cream or cream.
BakeClub's tips
To make individual puddings:
Bake the mixture in six 185 ml ovenproof dishes, ramekins, or 250 ml recycled jam jars at 170°C (150°C fan-forced) for 20–25 minutes.
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Notes
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