Chocolate Self Saucing Puddings Recipes

CHOCOLATE SELF SAUCING PUDDING

Steps:

• Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
• Grease a 5 - 6 cup baking dish with butter. (Note 3)
• Topping: Whisk brown sugar and cocoa in a bowl, set aside.
• Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
• In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
• Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
• Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
• 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)
• 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.
• Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

CHOCOLATE SELF SAUCING PUDDING

Steps:

• preheat oven to 180 Celsius lightly grease a large, deep, baking dish.
• using an electric mixer, beat all the pudding ingredients together till well combined.
• pour into baking dish.
• stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter.
• pour the boiling water over the top of the sugar/cocoa mix.
• cook for approx 40 - 45 minutes or until a skewer comes out clean.
• let sit for 10 minutes before serving.
• serve with cream or ice cream.

SELF-SAUCING CHOCOLATE PUDDING

Steps:

• Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
• Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter - don't worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

CHOCOLATE SELF SAUCING PUDDINGS

Steps:

• Preheat the oven to 180°C Grease four 1cup capacity pudding bowls.
• Sift the flour, salt, sugar, baking powder, cinnamon and cocoa powder into a bowl.
• In a separate bowl mix the milk, eggs, and butter. Add this to the dry ingredients and using an electric beater mix until just combined.
• Divide the mixture between the 4 pudding bowls.
• Mix the brown sugar and sifted cocoa powder in a small bowl sprinkle over the 4 puddings. Place puddings on a tray and pour over 1/4 cup boiling water over each pudding.
• Bake for 20 to 25 minutes.
• Serve with cream or ice cream.