Chocolate Self Saucing Pudding is a classic and delicious dessert recipe! Baked until bubbly and hot, a fudgy chocolate sauce sits at the base of the dish underneath a warm spongey pudding. SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt

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CHOCOLATE SELF SAUCING PUDDING RECIPE

Ingredients

1 Cup / 125g Flour
2 tsp Baking Powder
1/2 Cup / 100g White Sugar
1/4 Cup / 25g Cocoa Powder
1/2 tsp Salt
1/2 Cup / 125ml Milk
1/2 Stick / 55g Butter
1 Egg
1 tsp Vanilla Extract
1 Cup / 200g Brown Sugar
1/4 Cup / 25g Cocoa Powder
1 1/4 Cups Boiling Water

Instructions

Put a few cups of water on to the boil.
In a medium sized mixing bowl add the dry ingredients, the flour, baking powder, sugar, cocoa powder and salt. Use a wooden spoon to combine the ingredients together and set to the side.
Melt the butter in the microwave or in a small saucepan over low heat. Add the melted butter, milk, egg and vanilla to a small bowl. Whisk together with a fork until combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently folding the chocolate pudding batter together until combined. Be careful not to over mix here as it will make a tough batter.
Pour the batter into a 9″ or 23cm round dish or a 20×30 or 9×13 rectangle dish and smooth out the top.
In a small bowl combine the brown sugar and cocoa powder together with a whisk. Gently sprinkle the sugar topping onto the chocolate pudding batter.
Measure out 1 1/4 Cups or 310ml of boiling water into a heat proof jug. Pour the boiling water over the back of a spoon over the chocolate pudding, being very careful not to burn yourself. This will stop the water disturbing the sugar topping below.
Place the chocolate self saucing pudding into a 160C / 325F oven for 35-40 minutes or until bubbling at the edges and the sponge spring back when pressed. Let cool for 5-10 minutes before serving.
Serve warm with a scoop of vanilla ice cream and a pour of heavy cream.

Notes

Serve the pudding warm from the oven. As it cools the chocolate sauce will start to thicken up and absorb into the pudding.

Keep any leftovers in the fridge for a few days. Warm the pudding up in the microwave for a few minutes. It may not be as saucy but will still taste delicious with ice cream or extra chocolate sauce or caramel sauce.

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