Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

Chocolate self-saucing pudding holds a particularly special place in my heart. It is one of those meals that knows no physical boundaries. Wanting Mexican while traveling through Germany, craving your mothers cooking when she’s a million miles away. Dishes served with a side of heavy memory are always comforting, there’s nothing unusual about those dishes, they always carry a weight of knowing what that first, second and third bite will taste and how it will make you feel. Nostalgic and comforting all in one.

During my childhood this recipe was the go to that my best friend and I made for her rather large family. This was one of the joys we shared at dinner time and we made it so often that I can make this pudding from memory.

Chocolate Self-Saucing Pudding carries a weight with it 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.

eggless chocolate cake recipe

chocolate sauce cake

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.

How to prepare Chocolate Self-Saucing Pudding

  • Dry ingredients: Sift your flour, baking powder and cocoa powder in to a bowl.
  • Sugar sugar: Add the sugar and stir.
  • Butter up: Rub in your butter until the mixture resembles fine breadcrumbs.
  • Add the milk: Pour your milk into the well and stir until the mixture resembles a cake batter and no dry portions remain.
  • Prepare your sauce: Place the sugar and cocoa powder into a pouring bowl and pour in the boiling water, stirring until the sugar has dissolved and the cocoa powder has no lumps remaining.
  • Carefully pour over: Holding the back of a spoon over your pudding, slowly pour over the chocolate sauce.
  • Bake: Place in the oven and bake until a skewer comes out clean.
  • Serve: Spoon into your serving bowls, top with a scoop of ice cream or pouring cream.

Tips for the best Chocolate Self-Saucing Pudding

Not the most presentable dish: This is not a visual thing of beauty, however, two other senses in smell and taste will reward you for looking beyond the outward appearance.

Type of cocoa: You want a quite a dark cocoa for this recipe as the chocolate flavor is that much better with a quality cocoa powder.

Other New Zealand recipes you’ll enjoy

Afghan Biscuits

Burnt Sugar Steamed Pudding

Lamingtons

Chocolate Self-Saucing Pudding
Adapted from Edmond’s Cookbook
Serves 8

Ingredients:
Pudding
280 grams / 2 cups plain flour
2 teaspoons baking powder
4 tablespoons good quality cocoa powder
100 grams / 3.5 ounces butter, cubed and room temperature
100 grams / 1/2 cup caster/superfine sugar
250 milliliters / 1 cup milk
1 teaspoon vanilla essence
Sauce
3 tablespoons cocoa powder
100 grams / 1/2 cup caster/superfine sugar
500 milliliters / 2 cups boiling water

Directions:
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 through.

Rub the cubed butter 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, this means it’s well rubbed in.

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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.

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Spoon the mixture into the greased tin and set aside while you make the sauce.

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Place the cocoa powder and sugar in a heatproof bowl and add the boiling water, mix until you can no longer see the sugar granules.

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.

pudding with sauce

Chocolate Self-Saucing Pudding recipe

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Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

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  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 8 1x
  • 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

Scale

Pudding
280 grams / 2 cups plain flour
2 teaspoons baking powder
4 tablespoons good quality cocoa powder
100 grams / 3.5 ounces butter, cubed and room temperature
100 grams / 1/2 cup caster/superfine sugar
250 milliliters / 1 cup milk
1 teaspoon vanilla essence
Sauce
3 tablespoons cocoa powder
100 grams / 1/2 cup caster/superfine sugar
500 milliliters / 2 cups boiling water


Instructions

  • 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 through.
  • Rub the cubed butter 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, this means it’s well rubbed in.
  • 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.
  • Place the cocoa powder and sugar in a heatproof bowl and add the boiling water, mix until you can no longer see the sugar granules.
  • 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.

Notes

Not the most presentable dish: This is not a visual thing of beauty, however, two other senses in smell and taste will reward you for looking beyond the outward appearance.

Type of cocoa: You want a quite a dark cocoa for this recipe as the chocolate flavor is that much better with a quality cocoa powder.

Adapted from Edmond’s Cookbook

 

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