Chocolate Self Saucing Pudding
An easy and classic chocolate pudding that magically creates its own sauce as it bakes!
Servings: 6 servings
Calories: 288kcal
Equipment
- medium casserole or baking dish about 2 litre capacity
Ingredients
- ½ cup caster sugar (superfine sugar) (115 grams)
- 1 egg, lightly beaten
- 2 tablespoons cocoa
- 1 cup SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder) (160 grams)
- ½ cup milk (125 ml)
- 40 grams butter, melted
Topping/Sauce
- ½ cup brown sugar (110 grams)
- 2 tablespoons cocoa
- 1 ½ cups boiling water (375 ml)
Instructions
- Grease baking dish generously with butter. Pre-heat oven to 170 degrees celsius / 340 degrees fahrenheit.
- Sift flour and cocoa into mixing bowl, then whisk in sugar. Add egg, milk and melted butter and whisk together until combined and smooth. Pour into baking dish.
- Mix brown sugar and cocoa together for topping and sprinkle over mixture. Carefully pour over the boiling water.
- Bake for 40 minutes.
Notes
Serving:
It's best served immediately and while it's great by itself, it's even better with ice cream and strawberries.
Use a large spoon to scoop out the pudding, making sure everyone gets their fair share of the warm chocolate sauce.
You could also serve this pudding with a generous dollop of freshly whipped cream, sprinkled with chocolate shavings, nuts of coconut or dusted with icing sugar (powdered sugar). You could also substitute the strawberries for a different fruit. Banana, raspberries and cherries also pair well with chocolate.
Storing:
Cover any leftover pudding and store in the fridge for up to a few days.
Re-heating:
It is best re-heated in the microwave to ensure that gooey sauce becomes gooey again.
Freezing:
Make sure it's well wrapped and then freeze for up to a few months. Thaw in the fridge overnight and re-heat in the microwave before enjoying.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Ingredients:
I use regular (or natural) cocoa powder which is the most common type of cocoa powder and widely available in stores. It's the cheapest option and is more commonly used in recipes.
However, you could also use Dutch process cocoa powder, which has a smoother and more mellow flavour.
Tips:
- You might need to use a spoon or spatula to spread out the pudding mixture in the bottom of the baking dish.
- When pouring the boiling water over the pudding mixture, you can use the back of a spoon to break the pour.
- You'll know it's cooked when the top of the cake is a little crusty and springs back when you touch it gently.
Nutrition
Calories: 288kcal | Carbohydrates: 53g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 70mg | Potassium: 140mg | Fiber: 2g | Sugar: 36g | Vitamin A: 239IU | Calcium: 55mg | Iron: 2mg