Chocolate Self Saucing Pudding
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.96 out of 5 stars
(102)
Ingredients
5 servings
- 1 cup (175g) brown sugar (, loosely packed (Note 1)
- 1/4 cup (30g) cocoa powder (, unsweetened (Note 2)
- 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 but ordinary ok)
- 1/4 cup (30g) cocoa powder (, unsweetened (Note 2)
- Pinch of salt
- 1/2 cup (125ml) milk
- 50 g / 4 1/2 tbsp butter (, melted)
- 1 egg
- 1 tsp vanilla extract
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Preparation
Step 1
Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
Step 2
Grease a 5 - 6 cup baking dish with butter. (Note 3)
Step 3
Topping: Whisk brown sugar and cocoa in a bowl, set aside.
Step 4
Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
Step 5
In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
Step 6
Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
Step 7
Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
Step 8
Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
Step 9
Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
Step 10
Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)
Step 11
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