Chocolate Self-Saucing Pudding … it’s Wickedly Good!

Chocolate Self-Saucing Pudding

 

I have to admit, I’m not a huge dessert eater. I mean don’t get me wrong, I loooove dessert but unfortunately my hips don’t, if you know what I mean … so I do try to avoid it. But if I am feeling like something sweet, a dessert like this Chocolate Self-Saucing Pudding usually proves too hard for me to resist. Sweet, delicious, gooey, decadent and oh so simple to make … what’s not to love!

 

Chocolate Self-Saucing Pudding … it's Wickedly Good!
 
Cook time
Total time
 
Author:
Ingredients ...
  • 1 cup self-raising flour
  • ⅓ cup cocoa powder
  • ¾ cup caster sugar
  • ½ cup milk
  • 4 tablespoons butter, melted
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup brown sugar, firmly packed
  • 1 ½ tablespoons cocoa powder, extra
  • 1 ½ cups boiling water
Method ...
  1. Preheat oven to 180C (fan-forced) and lightly spray a 6-cup capacity ovenproof dish with cooking spray.
  2. Add self-raising flour and cocoa to a large mixing bowl and whisk to combine, removing as many lumps as possible.
  3. Add caster sugar and stir through.
  4. In a jug, whisk together the milk, butter, egg and vanilla extract.
  5. Pour wet ingredients into dry ingredients and whisk together until smooth and well combined.
  6. Pour mixture into well-greased ovenproof dish and spread evenly.
  7. Combine brown sugar and extra cocoa stirring until well combined. Sprinkle evenly over the top of the pudding mixture.
  8. Gently pour the boiling water over the top.
  9. Bake pudding in the oven for approximately 40 minutes or until the pudding rises above the chocolate sauce and is firm to touch.
  10. Remove pudding from oven and allow to stand for at least 15 minutes before serving. This will allow the chocolate sauce to cool a little and thicken. Sprinkle the top with a little extra cocoa or icing sugar. Serve with whipped cream and fresh, chopped strawberries (or other fruit).

 

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