Chocolate Self Saucing Pudding
A childhood favourite, this Chocolate Self Saucing Pudding is not only rich and saucy, it's incredibly easy to make! And my recipe comes with an optional adults-only variation that makes it extra saucy!
Servings: 6
Ingredients
Pudding layer
- 135 g Self raising flour
- 1 tbsp Cocoa
- 60 g Butter melted and cooled
- 150 g Light brown sugar
- 1 Egg
- ½ cup MIlk room temperature
- 1 tsp Vanilla extract
Sauce layer
- 175 g Light brown sugar
- 2 tbsp Cocoa
- 1¼ cup Boiling water
Optional for sauce layer
- ¼ cup Chocolate liqueur Crème De Cacao
Instructions
Pudding
- Preheat oven to 180°C/350°F or 160° fan forced
- Spray a baking dish with cooking oil (see notes for dish sizes)
- In a small bowl, whisk together the flour, cocoa and sugar and set aside
- In a larger bowl, whisk together the cooled butter, room temperature milk, egg and vanilla
- Now add the dry ingredients and whisk until smooth
- Pour the batter into your prepared baking dish
Sauce
- in a bowl, mix together the cocoa and sugar, then sprinkle the mixture evenly over the pudding batter
- Hold a dessert spoon over the pudding, close to the surface, then pour the boiling water gently over the spoon, so as not to disturb the pudding layer
- Optional: if using chocolate liqueur, you can now pour that over the spoon as well
- Bake the pudding for 40 minutes, then serve hot with ice cream or whipped cream
Notes
- The pudding is best served hot from the oven, when there's lots of sauce.
- If served cold, the sauce will thicken (which is lovely and fudgy) but you can reheat the pudding in the microwave to get the thin sauce again
- If you like your pudding more gooey, use a smaller baking dish -I use a 20cm round dish.
- If you like your pudding more "well done" use a larger baking dish -the more surface area will cook more and result in a less-gooey pudding