Chocolate Self Saucing Pudding
Recipe video above. A classic chocolate self saucing pudding! One batter magically transforms into a moist chocolate cake AND a chocolate sauce. The sauce has the consistency of maple syrup - never watery, never gluggy. This is easy and fast to make. Serve it up straight away otherwise the sauce gets absorbed into the cake!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (175g) brown sugar (, loosely packed (Note 1))
- 1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
- 1 1/4 cups (315ml) boiling water
- 1 cup (150g) plain flour ((all purpose flour))
- 2 1/2 tsp baking powder
- 1/3 cup (70g) white sugar (, preferably caster/super fine but ordinary ok)
- 1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
- Pinch of salt
- 1/2 cup (125ml) milk
- 50 g / 4 1/2 tbsp butter (, melted)
- 1 egg
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
- 2
Grease a 5 - 6 cup baking dish with butter. (Note 3)
- 3
Topping: Whisk brown sugar and cocoa in a bowl, set aside.
- 4
Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
- 5
In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
- 6
Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
- 7
Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
- 8
Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
- 9
Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
- 10
Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)