Chocolate Self Saucing Pudding
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.