Self-saucing chocolate pudding

Self-saucing chocolate pudding

By
From
Margaret Fulton Favourites
Serves
4-5
Photographer
Tanya Zouev and Armelle Habib

I just can’t imagine who created this recipe. It seems such an extraordinary thing to do — pouring hot water over a chocolate pudding — but people love it, especially when it is baked in individual dishes.

One ingredient that makes a difference is a good-quality Dutch cocoa. Years ago I bought a pretty tin of Van Houten’s Dutch Cocoa and have been extolling its virtues ever since. Look for it in the specialty kitchen supply shops or good delis.

Ingredients

Quantity Ingredient
1 cup self-raising flour
2 tablespoons cocoa powder
125g butter
1/2 cup caster sugar
2 eggs, lightly beaten
1/2 teaspoon vanilla essence
1/2 cup milk

Sauce

Quantity Ingredient
1/2 cup brown sugar
1 tablespoon cocoa powder
2 cups hot water

Method

  1. Preheat the oven to 200°C. Lightly butter a 4–5 cup soufflé dish or 4 or 5 x 250 ml soufflé dishes or ovenproof bowls.
  2. Sift the flour and cocoa together and set aside. In the bowl of an electric mixer cream the butter and sugar until light and fluffy, then add the eggs and vanilla, mixing well. Lightly fold in the flour and cocoa mixture alternately with the milk. Spoon into the prepared soufflé dishes.
  3. To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture. Carefully pour the hot water over the puddings. Bake for 30–35 minutes for a large pudding and 20–25 minutes for individual puddings. Serve warm with whipped cream.
Tags:
Margaret
Fulton
Favourites
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