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–+ servings

Chocolate Self-Saucing Pudding

Prep time: 20 minutes
Cook time: 30 minutes
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Servings 4

Ingredients
 
 

Batter

  • 1 cup plain flour
  • 2 teaspoons baking powder
  • 1/3 cup caster sugar
  • 1/4 cup cocoa powder unsweetened
  • pinch sea salt
  • 1/2 cup milk full fat
  • 50 g butter melted
  • 1 egg
  • 1 teaspoon vanilla extract

Topping

  • 1 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 1/4 cups boiling water
US Customary - Metric

Instructions
 

  • Preheat the oven to 170°C conventional (150°C fan-forced). Grease a 1.25 litre baking dish with butter.
  • Start with the topping. Combine the brown sugar and cocoa powder in a bowl. Crush any lumps with a fork. Don’t pour in the boiling water yet. That is used later. Set aside.
  • For the batter: Combine the dry ingredients first – plain flour, baking powder, caster sugar, cocoa powder and salt. Stir well.
  • In a separate bowl, combine the wet ingredients – milk, butter, egg and vanilla. Whisk until well combined.
  • Mix the wet ingredients into the dry and combine well. The batter will be quite thick.
  • Pour the batter into the baking dish and spread it out evenly. Sprinkle over the topping evenly so that all areas are well covered.
  • Slowly and carefully, pour the boiling water over the back of a large metal spoon to cover the pudding (see video). Place the dish on a baking tray. Bake for 30–35 minutes or until the pudding bounces back when pressed gently in the centre.
  • Serve with good quality vanilla ice cream. OMG, yum!

Keywords

Sweet
Nut Free, Pescetarian, Vegetarian