Chocolate Self-Saucing Pudding is nostalgic and comforting all in one. It carries a weight of gooey chocolate, lip licking joy of a chocolate cake draped in a chocolate sauce that thickens whilst it bakes. Do you have one of those dishes that comes rushing back to your mind? I'd love to hear what it is in the comments below.
While her stepmom would be cooking away we’d get to mix the cocoa, flour and other handful of ingredients together and make something we considered far more delicious then the main course itself.
As our lives drifted apart, this recipe remained a treasured memory of the childhood I had shared with a kindred spirit. I'm going to boldly say this is a recipe in the soul of New Zealand like the sea that surrounds this island nation.
This recipe is one most kiwi's have tried and often sought out as a true comfort when cold weather envelops. I’ve made it so often that I haven’t needed to consult the recipe for a long time.
As the house is now beginning to empty of possessions and time to leave is encroaching, I wanted to make this recipe one last time in the glass dish I have always made it in. From the first time I brought the recipe home, which I had written during food class while the teacher wasn’t watching, to today, the pudding and the dish combined are kind or perfection.
Why you'll love this
No eggs
This requires no eggs and only butter and milk meaning you can easily make this non dairy!
Fudgy pudding
The fudgy dense pudding is rich and warming for those cooler days.
Thick chocolate sauce
That sauce comes together quickly and thickens during baking for a great addition to that fudgy pudding.
Ingredients and substitutions for Chocolate Self-Saucing Pudding
- Plain flour: Plain gives the pudding it's cakey texture and you don't want to overmix the dough so is less dense. However, you can substitute with self-raising flour here and leave out the baking powder.
- Baking powder: This helps the chocolate pudding cake rise as it bakes so you will want to make sure you don't leave this out.
- Cocoa powder: A high quality cocoa powder works best here to help give the pudding and sauce it's deep chocolate flavor!
- Sugar: The best sugar here is superfine or caster which helps dissolve into the cake batter and sauce without adding any additional flavor. You could half and half the sugar with light brown sugar or raw sugar alongside the caster sugar.
- Butter: Butter is rubbed into this making it’s way throughout the pudding for a nice and light texture.
- Milk: The only wet ingredient, this helps bind the cake batter as well as keep the pudding moist.
FAQ's for the best Chocolate Self-Saucing Pudding
Do I have to butter my pudding dish?
The pudding batter is rather sticky so without greasing your dish the bottom will likely stick, you don't need much though.
Other New Zealand recipes you'll enjoy
How to make:
Grease a large baking dish and preheat the oven to 180°C/350F.
Sift the flour, baking powder and coca powder into a bowl and stir to combine.
Add the sugar and stir together.
Toss in the cubed butter and rub into the mixture until it resembles fine breadcrumbs and holds as a clump in your hand, but is still loose enough to fall away at the edges.
Make a well in the dry ingredients and add the milk and vanilla extract.
Fold the wet ingredients into the dry ingredients to form a loose dough.
Spoon the mixture into the greased tin and set aside while you make the sauce.
To make the sauce, place the cocoa powder and sugar in a heatproof bowl and pour in the boiling water, stirring until the mixture is smooth.
Hold the back of a large metal spoon over the cake mixture and slowly pour the sauce evenly over the back of the spoon to guarantee the sauce is spread evenly over the cake.
Bake for 45 minutes until a skewer comes out clean when tested.
Serve warm with pouring or whipped cream or scoops of ice cream.
Dig in!
Chocolate Self-Saucing Pudding
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Crumbles & Puddings, World Recipe
- Cuisine: New Zealand
Description
Fudgy chocolate cake with a chocolate sauce that feels like a hot chocolate in cake form. This is perfect for those winter blues (and an easy recipe to make gluten free or vegan).
Ingredients
Pudding
320 grams / 2 cups plain flour
8 grams / 2 teaspoons baking powder
28 grams / ¼ cup cocoa powder
100 grams / 3.5 ounces butter, cubed and room temperature
100 grams / ½ cup caster/superfine sugar
250 milliliters / 1 cup milk
1 teaspoon vanilla extract
Chocolate sauce
21 grams / 3 tablespoons cocoa powder
100 grams / ½ cup caster/superfine sugar
500 milliliters / 2 cups boiling water
Instructions
Pudding
- Grease a large baking dish and preheat the oven to 180°C/350F.
- Sift the flour, baking powder and coca powder into a bowl and stir to combine.
- Add the sugar and stir together.
- Toss in the cubed butter and rub into the mixture until it resembles fine breadcrumbs and holds as a clump in your hand, but is still loose enough to fall away at the edges.
- Make a well in the dry ingredients and add the milk and vanilla extract.
- Fold the wet ingredients into the dry ingredients to form a loose dough.
- Spoon the mixture into the greased tin, smoothing out on top and set aside while you make the sauce.
Chocolate Sauce
- Place the cocoa powder and sugar in a heatproof bowl and pour in the boiling water, stirring until the mixture is smooth.
- Hold the back of a large metal spoon over the cake mixture and slowly pour the sauce evenly over the back of the spoon to guarantee the sauce is spread evenly over the cake.
- Bake for 45 minutes until a skewer comes out clean when tested.
- Serve warm with pouring or whipped cream or scoops of ice cream.
- Dig in!
Notes
Adapted from Edmond’s Cookbook
Nutrition
- Calories: 358 calories per serve
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