Chocolate Self-Saucing Pudding Recipe
Introduction
Chocolate Self Saucing Pudding is a delightful dessert with a rich cocoa cake layer that magically transforms into a luscious chocolate sauce underneath as it bakes. This comforting treat is simple to make and perfect for satisfying your chocolate cravings with minimal effort.
Ingredients
- 1 cup (175g) brown sugar, loosely packed
- 1/4 cup (30g) cocoa powder, unsweetened
- 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
- 1/4 cup (30g) cocoa powder, unsweetened
- Pinch of salt
- 1/2 cup (125ml) milk
- 50 g (4 1/2 tbsp) butter, melted
- 1 egg
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 170°C (335°F) for a standard oven or 150°C (305°F) if using a fan-forced/convection oven.
- Step 2: Grease a 5 to 6 cup baking dish with butter to prevent sticking.
- Step 3: In a bowl, whisk together the brown sugar and 1/4 cup cocoa powder for the topping and set aside.
- Step 4: In another bowl, mix the plain flour, baking powder, white sugar, 1/4 cup cocoa powder, and a pinch of salt.
- Step 5: In a separate jug or bowl, whisk the melted butter and milk together, then beat in the egg and vanilla extract until combined.
- Step 6: Pour the wet ingredients into the dry flour mixture and stir until just combined. The batter will be thick.
- Step 7: Spread the batter evenly into your prepared baking dish. Sprinkle the brown sugar and cocoa topping evenly over the batter. Gently shake the dish to spread the topping thinly.
- Step 8: Carefully pour the boiling water over the back of a dessert spoon and then over the entire surface of the pudding. This helps create the self-saucing effect.
- Step 9: Bake in the preheated oven for about 30 minutes or until the top feels springy when lightly pressed. The surface should develop a crust similar to brownie tops.
- Step 10: Remove from the oven and allow it to stand for just a few minutes. Serve immediately to enjoy the warm, gooey chocolate sauce underneath.
Tips & Variations
- Use caster or superfine sugar for a smoother topping texture, but regular white sugar works well too.
- For extra richness, try adding a teaspoon of instant coffee granules to the dry ingredients to enhance the chocolate flavor.
- You can serve this pudding with whipped cream or vanilla ice cream for an indulgent treat.
- Make sure to pour the boiling water gently to avoid mixing it into the batter; this is key to forming the sauce layer.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warm, but note the sauce may thicken when cooled. It tastes best served fresh and warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding ahead of time?
While it’s best enjoyed fresh and warm, you can prepare the batter ahead and refrigerate it before baking. Add a few extra minutes of baking time if baking straight from the fridge.
Is this dessert gluten-free?
This recipe calls for plain (all purpose) flour which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend that includes baking powder.
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Chocolate Self-Saucing Pudding Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This rich and indulgent Chocolate Self Saucing Pudding is a classic dessert featuring a moist, chocolatey cake layer topped with a luscious, gooey chocolate sauce that forms during baking. It’s a crowd-pleaser with a fudgy crust and warm sauce perfect for serving with cream or ice cream.
Ingredients
Topping
- 1 cup (175g) brown sugar, loosely packed
- 1/4 cup (30g) unsweetened cocoa powder
Cake Batter
- 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) unsweetened cocoa powder
- Pinch of salt
- 1/2 cup (125ml) milk
- 50 g / 4 1/2 tbsp butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups (315ml) boiling water
Instructions
- Preheat Oven: Preheat your oven to 170°C (335°F) for a standard oven or 150°C (305°F) if using a fan forced/convection oven to ensure even cooking.
- Prepare Baking Dish: Grease a 5-6 cup capacity baking dish thoroughly with butter to prevent sticking and help with easy serving.
- Make Topping: In a bowl, whisk together the brown sugar and cocoa powder and set this mixture aside. This will form the self-saucing topping layer.
- Mix Dry Ingredients: In another bowl, combine the plain flour, baking powder, caster sugar, cocoa powder, and a pinch of salt. Whisk together until evenly mixed.
- Combine Wet Ingredients: In a separate bowl or jug, whisk the melted butter and milk together, then add the egg and vanilla extract, whisking until smooth and combined.
- Make Batter: Pour the wet mixture into the dry ingredients and mix until combined. The batter will be thick and dense.
- Assemble: Spread the batter evenly into the prepared baking dish. Sprinkle the brown sugar and cocoa topping mixture evenly over the batter, then gently shake the dish to spread the topping thinly and evenly.
- Add Boiling Water: Carefully pour the boiling water over the back of a dessert spoon onto the top of the pudding mixture. This technique slows the water so it doesn’t mix with the topping and batter, helping the self-saucing effect.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes. The pudding is done when the top springs back slightly when poked and has a brownie-like, crusty surface.
- Rest and Serve: Remove the pudding from the oven and allow it to stand for just a few minutes. Serve immediately while warm to enjoy the gooey chocolate sauce beneath the cake. Great served with cream or ice cream.
Notes
- Use loosely packed brown sugar for accurate sweetness and texture in the topping.
- Unsweetened cocoa powder is used to provide a deep chocolate flavor without added sweetness.
- A 5-6 cup baking dish is ideal for this recipe to get the correct thickness of pudding and sauce.
- Pour boiling water gently over the back of a spoon to prevent disrupting the batter and topping layers.
- Serve the pudding immediately after baking for the best texture and flavor experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: chocolate pudding, self saucing pudding, chocolate dessert, easy chocolate cake, warm pudding dessert, Australian dessert
