Chocolate Self-Saucing Pudding
A baked chocolate pudding with a firm cocoa-sugar crust and a self-saucing base, served warm with ice cream, cream or custard.
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- 1/2 cup brown sugar (or white if that’s what you have)
- 2 tbsp softened butter
- 1 egg
- 1 cup self-raising flour
- 2 tbsp cacao powder (or cocoa powder)
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 cup sugar (extra, for topping)
- 1 tbsp cacao powder (extra, for topping)
- 2 cups (500 ml) boiling water
- Optional: 1 tbsp instant coffee or 1 shot of espresso
- 1Preheat oven — Preheat your oven to 180°C (fan-forced).
- 2Cream sugar and butter — In a large bowl, cream together the 1/2 cup brown sugar and softened butter until light and fluffy.
- 3Mix in egg — Add the egg and mix well.
- 4Mix dry ingredients — In one bowl, mix the self-raising flour and 2 tbsp of cacao powder.
- 5Mix milk and vanilla — In another, mix the milk and vanilla extract.
- 6Combine batter — Add the dry ingredients and milk mixture to the creamed mixture a little at a time, mixing well in between.
- 7Pour batter — Pour the batter into a medium-sized baking dish.
- 8Make topping — In a small bowl, combine the extra 1/4 cup sugar and 1 tbsp cacao powder, then sprinkle evenly over the batter.
- 9Add boiling water — Carefully pour the boiling water over the pudding batter. If you’d like an extra depth of flavour, stir in the instant coffee or espresso to the boiling water first, keeping the total liquid to 500 ml. Do not stir once poured over.
- 10Bake pudding — Bake for 35-40 minutes until the top is firm and has formed a nice crust.
- 11Serve warm — Serve warm with ice cream, cream or custard.
- Servings not found in the source — set to 4.