Chocolate Self Saucing Pudding Recipe

Chocolate Self Saucing Pudding is a traditional dessert that everybody ought to know! One batter magically transforms right into a moist chocolate cake with an attractive chocolate sauce.  Fast sufficient for a midweek deal with, and a crowd pleaser for dinner events.

Chocolate Self Saucing Pudding

I began the week off with Cottage Pie, wedged in a Stovetop Mac and Cheese on Wednesday and am ending off the week with this Chocolate Self Saucing Pudding.

Evidently this week was Consolation Meals Week right here on RecipeTin Eats and I missed the memo. My very own memo.😂

Once I was youthful, I used to be so fascinated with self saucing puddings. I at all times thought they had been magical. One batter remodeling right into a cake that appears so harmless when it comes out of the oven, then once you break into it – increase! Eyes gentle up on the sight of all that chocolate sauce!!!

I ought to qualify that assertion really, it’s slightly a couple of batter. However not rather more! All it takes is sprinkling sugar + cocoa on prime of the batter and pouring over scorching water. This combination then sinks to the bottom of the dish because it bakes, passing by way of the cake making it sooooo moist (I like this thought!), and it reduces right down to grow to be a sauce.

You see within the photograph above how I’m pouring the recent water over the again of a spoon? The aim of that is to melt the autumn of water onto the sugar topping, to attempt to preserve the floor as at the same time as attainable so the floor of the pudding is as at the same time as attainable when it comes out of the oven.

I’m not an knowledgeable at this half. Additionally, my recipe makes use of a barely larger water to sugar ratio than most traditional recipes as a result of I prefer to have a sauce that’s really a bit like sauce, reasonably than a thick sludge. Thoughts you, sludge nonetheless tastes fabulous! It’s only a matter of choice.

So as a result of I take advantage of barely extra water, the highest of my pudding isn’t as completely clean. Much less water = smoother floor = much less sauce. 🙂

See? Right here’s my sauce. It’s pourable. However thick, not watery. You may really scrape some off the underside of the baking dish and pour it over.

I’ve by no means been embarrassed by the nubbly prime of my puddings but when I used to be, I’d simply mud it with icing sugar.

The pudding actually is cake-like so you possibly can in reality slice it and serve it like cake, then use a spoon to drizzle every slice with the chocolate sauce.

However custom is to make use of a spoon to serve Chocolate Self Saucing Pudding. Scoop out massive dollops of it so that you get cake and sauce in every spoonful. It doesn’t look as neat as slicing, however that’s the way in which it’s speculated to be.

Chocolate Self Saucing Pudding is simply made with cocoa powder, no chocolate. I’m certain there are richer variations round with the addition of chocolate chips. However the conventional manner is so darn good, I’ve no urge to stray!

I prefer to serve pudding with ice cream or cream, and normally some recent strawberries or different fruit, simply to interrupt it up and add a pop of color.

Straightforward sufficient for midweek. And a crowd pleaser for firm. I’m completely and completely in love with Chocolate Self Saucing Pudding! – Johnsat x

Extra cosy heat desserts for chilly winter nights!

• Apple Crumble – private favorite!

• Strawberry Crumble

• Sticky Date Pudding with Butterscotch Sauce

• Bread and Butter Pudding

• Magic Caramel Self Saucing Baked Apples

WATCH HOW TO MAKE IT

Chocolate Self Saucing Pudding Recipe

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Serves: 5 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 321 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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)

Notes

1. Light or dark brown sugar is fine.
2. Use Dutch Processed cocoa powder if you can. It’s the up market cocoa powder, it’s darker and has a more intense flavour. But normally I just use run of the mill cocoa powder.
3. 5 to 6 cups is around 1.25 – 1.5 litres / quarts. The dish pictured is 25 x 20 x 4.5 cm / 10 x 8 x 2.75″. I often make this in a 20 x 20cm / 8 x 8″ square pan or baking dish which yields a slightly thicker cake.
4. The purpose of pouring the water over the spoon as you pour it over the top of the pudding is to try to try to make the water pour gently onto the surface so you can a smooth surface. As you can see from my photos, I am hopeless at this and I have no shame about the nubbly surface of my pudding. In fact, I rather like it it – more crackly brownie-like bits!
5. The pudding needs to be served warm because the longer it stands, the more the sauce is absorbed into the cake and thickens up. Leftovers are lovely if reheated in the microwave because the chocolate becomes all melty again, but you don’t get as much sauce as when it is made fresh.
I like to serve mine with ice cream or cream and strawberries. Sometimes I dust it with icing sugar / confectionary sugar to make it look prettier.
6. Nutrition per serving, assuming 6 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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