Rich chocolate self saucing pudding – so easy!

There are times during winter when the weather is cold, the sky is grey and you just want to stay inside. These are the days you need chocolate to raise your spirits. I’m not talking about a simple chocolate biscuit or a polite square of the Belgian or Swiss specialty type for afternoon tea. Every now and then, the only thing for winter is molten, unapologetically stodgy and rich chocolate self-saucing pudding.

It’s a pudding that ticks all the boxes – a one-dish wonder needing just the ability to stir a quick cake batter of flour, sugar and cocoa, and then scatter over more cocoa and brown sugar before gently dousing it with hot water.

What? I hear you ask!? Drown a perfectly good pudding into a soggy mess? No way, because the alchemy happens in the oven, where the pudding emerges grandly like a volcano, while beneath it lurks an ocean of glossy, dark chocolate sauce.

When it’s ready to serve, the sponge floats miraculously on top, in complete understanding of its place in the world.

The beginner baker’s pudding of choice

This pudding is forgiving. You don’t require any special equipment and apart from the ability to pour water gently, there are no complicated steps. In fact, you could make it half asleep while helping your kids with their homework and playing with the dog.

In under an hour, you’re rewarded with bowls of chocolate decadence in the form of warm sponge and silken sauce, begging to be eaten straight from the oven with a dollop of cream or a scoop of melting vanilla ice cream.

So when the winter blues are setting in, and the cold has well and truly hit your bones, I encourage you to turn to this humble yet magical dessert.

The self-saucing pudding is winter’s way of giving you a hug. Make it for the family, share it with friends or just make it for two to tuck in with while snuggling up on the couch in front of a good movie.

It’s best eaten fresh from the oven, but will reheat okay the next day.

Rich chocolate self saucing pudding – so easy!

Recipe by Marti CuattCourse: Chocolate, Desserts, Pudding, Recipe, Winter food

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

You will need

• For the chocolate cake

• 1 cup (150 grams) self-raising flour

• 1/2 teaspoon baking powder

• 2 tablespoons (30 grams) cocoa powder

• 1 egg, lightly beaten

• 1/2 cup (125 ml) milk

• 30 grams butter, melted and allowed to cool

• 1/2 cup (120 grams) raw caster sugar (or white is fine too)

• 1 teaspoon vanilla extract

• For the sauce

• 3/4 cup light brown sugar

• 1/3 cup cocoa powder

• 1¾ cups hot water from a recently boiled kettle

Here’s what to do

• Preheat your oven to 170ºC (fan-forced) or 180ºC (conventional).
• Prepare the cake
• Sift the dry ingredients into a 6-cup/1.5 litre round or square ovenproof dish, making sure there aren’t any lumps in the cocoa.
• Break the egg into a bowl or jug and beat lightly with a fork or small whisk. Mix the milk and vanilla in and add the melted and cooled butter. Stir well.
• Make a well in the centre of the dry ingredients, then gently stir the egg/milk mixture in using a spatula or large spoon. Don’t overmix, or it will make the cake a bit heavy.
• Sauce
• Place the baking dish onto a tray to catch drips, as it’s likely to spill out over the top a bit.
• Sift the cocoa powder into a bowl to make sure there are no lumps, then add the brown sugar. Use a balloon whisk or fork to mix well, making sure there are no lumps left from the sugar. Spread evenly over the surface of the cake batter.
• Measure out the just boiled water into a heatproof jug or measuring cups and gently pour over the cocoa and sugar mixture on top of the cake.
• Place into the oven and bake for 45 minutes to an hour, depending on your oven.
• Just like magic, the sauce will sink to the bottom, and the cake will float on top. You can test with a skewer to check there’s no uncooked batter in the centre.
• To serve
• Spoon into bowls while warm and serve with vanilla ice-cream or whipped cream (or both).

Tips and tricks

• Depending on the size and depth of your dish, you can mix it all in the same one. If using a shallower baking dish, you might need to make the cake in a bowl.
• I recently shared this on ABC Radio Hobart’s Sunday Mornings with Luce Cutting where I’m a regular guest. Lucie made this recipe without the chocolate, mixing up a jar of caramel sauce with the sauce ingredients. Check the ABC In Season post out with audio to learn about Lucie’s pudding. It sounded great!

Try these delicious seasonal desserts

Celebrate sunny lemons all year ’round with delicious lemon tart.

Irresistible chocolate hazelnut brownies are great for a snack or perfect for dessert.

Cool down in summer with delicious Gianduja Straciatella Gelato swirled with thin wisps of chocolate.