Chocolate Self Saucing Pudding
Prep
10m
Cook
30m
Total
40m
This delectable Chocolate Self Saucing Pudding is a rich and indulgent dessert that is a must-try for chocolate lovers. A moist and fluffy chocolate batter transforms into a luscious sauce while baking, resulting in a decadent treat that is perfect for satisfying sweet cravings.
Ingredients
5 servingsTopping
Batter
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 406kcal 20%
-
Fat 13g 20%
-
Saturated Fat 7g 35%
-
Carbohydrates 67g 22%
-
Fiber 3g 12%
-
Sugar 43g 86%
-
Protein 7g 14%
-
Cholesterol 62mg 20%
-
Sodium 266mg 11%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Light or dark brown sugar is fine.
2. Use Dutch Processed cocoa powder if you can. It's the up market cocoa powder, it's darker and has a more intense flavour. But normally I just use run of the mill cocoa powder.
3. 5 to 6 cups is around 1.25 - 1.5 litres / quarts. The dish pictured is 25 x 20 x 4.5 cm / 10 x 8 x 2.75". I often make this in a 20 x 20cm / 8 x 8" square pan or baking dish which yields a slightly thicker cake.
4. The purpose of pouring the water over the spoon as you pour it over the top of the pudding is to try to try to make the water pour gently onto the surface so you can a smooth surface. As you can see from my photos, I am hopeless at this and I have no shame about the nubbly surface of my pudding. In fact, I rather like it it - more crackly brownie-like bits!
5. The pudding needs to be served warm because the longer it stands, the more the sauce is absorbed into the cake and thickens up. Leftovers are lovely if reheated in the microwave because the chocolate becomes all melty again, but you don't get as much sauce as when it is made fresh.
I like to serve mine with ice cream or cream and strawberries. Sometimes I dust it with icing sugar / confectionary sugar to make it look prettier.
6. Nutrition per serving, assuming 6 servings.
2. Use Dutch Processed cocoa powder if you can. It's the up market cocoa powder, it's darker and has a more intense flavour. But normally I just use run of the mill cocoa powder.
3. 5 to 6 cups is around 1.25 - 1.5 litres / quarts. The dish pictured is 25 x 20 x 4.5 cm / 10 x 8 x 2.75". I often make this in a 20 x 20cm / 8 x 8" square pan or baking dish which yields a slightly thicker cake.
4. The purpose of pouring the water over the spoon as you pour it over the top of the pudding is to try to try to make the water pour gently onto the surface so you can a smooth surface. As you can see from my photos, I am hopeless at this and I have no shame about the nubbly surface of my pudding. In fact, I rather like it it - more crackly brownie-like bits!
5. The pudding needs to be served warm because the longer it stands, the more the sauce is absorbed into the cake and thickens up. Leftovers are lovely if reheated in the microwave because the chocolate becomes all melty again, but you don't get as much sauce as when it is made fresh.
I like to serve mine with ice cream or cream and strawberries. Sometimes I dust it with icing sugar / confectionary sugar to make it look prettier.
6. Nutrition per serving, assuming 6 servings.
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