Warm Chocolate Self-Saucing Pudding
- Anthology of Crumbs
- Oct 8
- 1 min read
1
Searing the Beef
If you do not have self raising flour, substitute with 150 g all purpose flour, 2 tsp baking powder, and ½ tsp salt.
Add 1 tsp peppermint essence to the melted butter for a chocolate and peppermint twist.
Serve with whipped cream, ice cream, or pouring cream for contrast.
Best enjoyed warm straight from the oven but leftovers reheat beautifully the next day.
Notes
1
Heat oven to 350°F (180°C). Butter a one litre ovenproof dish and dust lightly with caster sugar.
2
In a medium bowl, whisk together melted butter, milk, sugar, and egg until smooth. Sift flour and cocoa, then whisk into the liquid mixture until well blended. Pour into the prepared dish.
3
In a separate bowl, combine the additional cocoa and sugar. Add boiling water and whisk until smooth, then gently pour this liquid over the pudding batter.
4
Bake for 30 to 40 minutes, or until the top feels set and a skewer inserted in the centre comes out clean. Serve warm with the sauce that forms beneath.
Instructions
butter 60 g (melted)
milk 125 ml
caster sugar 75 g
egg 1 (medium)
self raising flour 150 g
cocoa powder 20 g
cocoa powder 20 g (additional)
caster sugar 50 g (additional)
boiling water 250 ml
Warm Chocolate Self Saucing Pudding
Anthology of Crumbs
There is something quietly theatrical about this pudding. The batter goes into the oven as one thing and comes out as two, cake rising to the top and sauce settling beneath, the line between them marked by steam and the scent of cocoa. It is simple enough for a weeknight and indulgent enough to linger in memory.
Servings :
4-6
Calories:
Prep Time
15 min
Cooking Time
35 min
Rest Time
0
Total Time
50 min
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