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CHOCOLATE SELF-SAUCING PUDDING

CHOCOLATE SELF-SAUCING PUDDING

A dessert that combines the richness of cocoa and the melt-in-your-mouth tenderness of buttery sponge. Perfect for satisfying your chocolate cravings, this pudding is a dream when served with a dollop of whipped cream or a scoop of ice cream - it promises a comforting, indulgent experience with every spoonful.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Dessert
Servings 6 Servings
Calories 583 kcal

Ingredients
  

For the sponge:

  • 1 cup white granulated sugar
  • 2 tbsp cocoa powder, use good quality
  • 100 g unsalted butter
  • 1 1/3 cup all-purpose flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1 tsp pure vanilla essence

For the sauce:

  • 1 cup brown sugar
  • ½ cup white granulated sugar
  • 4 tbsp cocoa powder
  • 2 cups boiling water

To serve:

  • Extra cocoa powder or icing sugar, confectioner’s or powdered sugar
  • Whipped cream, or ice-cream

Instructions
 

  • Preheat oven to 180°C (360°F). Put a kettle of water on to boil.
  • For the sponge: In a large bowl mix together sugar and cocoa powder (it’s best to sift the cocoa to avoid big lumps later on!).
  • Melt the butter and mix in with the sugar and cocoa powder. Add sifted flour, baking powder and salt and mix until just combined.
  • Add in the milk and vanilla, then mix well (it will be very thick, so I suggest using an electric beater).
  • Spoon the mixture into a casserole type dish (around 20 x 25cm or 8 x 10 inch) so it comes no more than a third of the way up the side (you will need the extra room for the water), and level it off with the back end of a spoon.
  • For the sauce: In a separate medium-sized bowl, combine the brown and white sugar, as well as the cocoa powder (crush any large lumps in the brown sugar). Layer this dry mixture evenly over the surface of the pudding.
  • Now, carefully pour the boiling water across the surface of the mixture (to avoid disturbing the layer beneath, gently pour the boiling water over an upturned spoon).
  • Carefully transfer the dish to the oven and bake for about 40 minutes (start checking from 30 minutes). The sponge will be dry to the touch, cracking and pulling away from the sides of the dish, with the sauce bubbling up around it. Take the pudding out of the oven and place on a wire rack to cool for at least 10 minutes.
  • To serve: Serve either warm, or at room temperature, or cold from the fridge the next morning with a dusting of cocoa or icing sugar and lashings of whipped cream!

Nutrition

Calories: 583kcalCarbohydrates: 112gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 408mgPotassium: 202mgFiber: 3gSugar: 87gVitamin A: 461IUCalcium: 238mgIron: 3mg
Keyword Pudding, Self Saucing Chocolate Pudding
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