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
Scale
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
