Add sauce to your life with Chocolate self-saucing pudding!
Chocolate self-saucing pudding!
So what is this whole “self-saucing pudding” concept really? Well as a friend put it simply, as the pudding cooks and rises to the surface, the chocolate sauce sinks to the bottom, and continues to “self-sauce” the pudding above. Pretty handy isn’t it? Be careful not to overcook your pudding though, because then you can say goodbye to your delightful sauce, which is a real pity. So sauce it up, with chocolate self-saucing pudding!
Chocolate self-saucing pudding
Ingredients: Pudding: melted butter for greasing, 1/3 cup firmly packed brown sugar, 1 cup self-raising flour, 2 heaped tbsp cocoa powder, ½ cup milk, 60g melted butter, 1 egg Sauce: 2/3 cup firmly packed brown sugar, ¼ cup cocoa powder, 1 ¼ cup boiling water
Steps: Preheat the oven to 170 degrees Celsius. Brush a 1-litre ovenproof dish with melted butter to grease and place in a baking tray* lined with baking paper. To make the pudding: place the brown sugar in a large bowl. Sift the flour and cocoa over the sugar and stir with a wooden spoon to combine. In a small bowl, whisk together the milk, melted butter and egg and add to the dry ingredients. Beat until smooth. Pour the chocolate mixture into a greased dish and use the back of a spoon to smooth the surface.
To make the sauce: Combine the sugar and cocoa together and sift evenly over the chocolate mixture in the dish. Gradually pour the boiling water evenly over the sugar and cocoa (Ensuring the cocoa powder/sugar has dissolved).
Bake in the preheated oven for 35-45 minutes or until a cake-like topping forms on the surface and a skewer inserted halfway into the pudding centre comes out clean. Set aside for 5 minutes then serve warm with ice-cream!
Serves 6-8
Tip! *Self-saucing puddings have a tendency to overflow and ‘self-sauce’ your whole oven, so put the oven proof dish in a baking tray when you bake your pudding to prevent a whole lot of cleaning later.
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