Chocolate Self Saucing Pudding

Rich and fudgy, thisChocolate Self Saucing Pudding is comfort in a bowl, pure and simple. Sweet and creamy, this dessert is ironically incredibly simple to make. So if you are one of those people who simply love sweets with indulging flavors, then this rendition will surely make you go crazy!

How To Make Chocolate Pudding Recipe?

It seems I have unofficially declared this Comfort Food Week on Recipe Tin Eats, and somehow managed to miss the memo… that I wrote myself! ????Self-saucing puddings were one of those magic things when I was more tender. You make one batter, plonk it in the oven, and out pops what looks like a modest cake. But the moment you slice in-whoa! There it is: that rich creamy chocolate sauce.

Well, I should qualify- it’s not just one batter, but it’s almost that easy. You merely sprinkle some sugar and cocoa on top of the batter, then drizzle hot water over that. While it’s baking, this magic mixture sinks to the bottom of the pan, passing through the cake and making it fabulously moist before thickening into a luscious sauce. (I love that image- the cake soaking up all that good stuff!)

See me in the picture above, pouring hot water over the back of a spoon? Why? That softens the flow of water so it can spread gently over a sugar layer, keeping the top as smooth as possible for an even self-saucing pudding.Now, I am far from perfect in this part! Actually, my recipe uses a little more water than the classic versions do because I enjoy a sauce that’s more like, well, real sauce rather than a thick sludge. Don’t get me wrong-sludge is still delicious! It’s just about what you’re in the mood for.With just a little more water, the top of my self-saucing chocolate pudding isn’t as even. Less water = even surface, less sauce. It’s a trade-off! ????See my sauce? It’s pourable but still thick-not watery. You can even scoop some from the bottom of the baking dish to drizzle over each slice

I have never been bothered by the slightly nubbly top of my chocolate self-saucing pudding. But if it did bother me, I’d just dust it with icing sugar and call it a day!This pudding is really cake-like, and you can slice it and serve it as cake then spoon the sauce over each piece. Tradition says to serve chocolate self-saucing pudding by the spoonful, making sure to get both cake and sauce in every bite. It mightn’t look as neat as slicing, but that’s how it’s meant to be.

This one is made using cocoa powder, rather than actual chocolate. I’m sure other more indulgent recipes exist, which use chocolate chips, but this classic self-saucing chocolate pudding is so good, I really don’t see any need to mess with it.I love pairing this treat with ice cream or cream-ice cream and a few fresh strawberries or fruits of any kind, which break up richness and add color.Easy enough for a mid-week treat, yet positively crowd-pleasing when having company. I am head-over-heels in love with chocolate self-saucing pudding!

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Tips for the Chocolate Self Saucing Pudding

Use Dutch-Processed Cocoa Powder: If you have it, use the Dutch-processed variety for an even deeper flavor, but regular cocoa powder is great, too.

Adjust Sauce Consistency: Use a bit more hot water for a sauce-like consistency.

Smooth Top: By pouring the water over the back of a spoon, it helps keep the surface smooth so that the pudding becomes far self-saucier.

Reheat Leftovers: Leftovers are fine in the microwave, though the amount of sauce may not be as liberal as when it’s freshly made.

Chocolate Self Saucing Pudding

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Calories 321 kcal

Equipment

• large bowl
• small jug or bowl
• 1.2 litre (5 cup) capacity baking dish (mine is 7.5cm high), round or square

Ingredients

  

• 1 cup (175g) brown sugar ,
• 1/4 cup (30g) cocoa powder
• 1 1/4 cups (315ml) boiling water
• 1 cup (150g) plain flour
• 2 1/2 tsp baking powder
• 1/3 cup (70g) white sugar 
• 1/4 cup (30g) cocoa powder
• Pinch of salt
• 1/2 cup (125ml) milk
• 50 g / 4 1/2 tbsp butter
• 1 egg
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 170°C (335°F) conventional heating or 150°C fan-forced. Grease a 5-6 cup capacity baking dish and set aside.Topping: Mix brown sugar and cocoa, in a small bowl until combined.In another bowl, whisk together flour, baking powder, caster sugar, cocoa powder and a pinch of salt.
• In another mixing bowl or pitcher, whisk together melted butter, adding in milk, then egg, and vanilla extract, till well incorporated.
• Pour the wet ingredients into the dry and mix until thick batter is achieved. Spread batter evenly into prepared dish. Sprinkle sugar and cocoa topping over batter, gently shaking dish to distribute evenly.
• Carefully pour hot water over the back of a dessert spoon and let it flow gently over the pudding. Refer to reference photo or video in recipe for technique.
• Put the dish in the oven and bake until about 30 minutes, or until the top of pudding springs back when lightly touched. The surface will have a somewhat crispy texture, much like a brownie.
• Once done, take it out of the oven and let it rest for just a couple of minutes before serving.

Notes

BAKING VESSEL:

I like to use a dish that’s around 7-8 cm deep. Usually I use a round Corningware casserole (5 cup / 1.2 liter capacity). In the photos, I used a square Staub baking dish because I doubled the recipe which makes enough for 8 people. A deeper vessel might take an extra 5 minutes in the oven.

Serve the pudding within 5 minutes of its rest. The sauce will be fabulously runny, saucy almost like cream. If you let the pudding cool completely to room temperature, the sauce thickens up to a more fudgy state. Still delicious, but different. Leftovers are great the next day. My family loves leftovers chilled, direct from the fridge, though you can reheat it too. Btw, the sticky bits on the side of the dish? SUPER DUPER delicious ????

To accommodate a gluten-free diet, this recipe requires one to simply use gluten-free flour instead, along with gluten-free baking powder.

Here Is The Ingredients:

Plain Flour: Normal all-purpose flour, or gluten-free if appropriate.

Baking Powder: The leavening agent. If necessary, gluten-free baking powder may be substituted.

Cocoa Powder: Any unsweetened cocoa powder will do. Dutch-processed cocoa has a more serious, rich flavor than regular cocoa, but I use regular cocoa powder most of the time. Yes, this is where you get your ‘chocolate’ flavor-the actual chocolate is not used in this dessert. I love this classic recipe just as it is.

Sugar: White or caster sugar is suitable. Brown sugar works, too, and I often use it for the topping.

Salt: I use both table salt and sea salt. Salt balances the sweetness.

Butter: Salted or unsalted is okay but melted for this recipe.

Milk: I use full-fat milk.

Vanilla Extract: I always use vanilla extract rather than vanilla essence in my baking.