Chocolate Self-Saucing Pudding
Fudgy chocolate cake with a rich 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).
Servings 8
Calories 358kcal
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 cocoa 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 prepared dish, smoothing out on top and set aside while you make the sauce.
Chocolate Sauce
- Place the cocoa powder and sugar in a separate bowl and pour in the boiling water, stirring until the mixture is smooth.
- Hold the back of a large metal spoon over the top of the pudding 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.
- Remove and allow to cool for 5 minutes before serving up.
- Serve warm with pouring or whipped cream or scoops of ice cream.
- Dig in!
Video
Notes
- Cocoa powder: A high quality cocoa powder works best here to help give the pudding and sauce it's deep chocolate flavor!
- Pouring jug: A jug that comfortably fits 500ml's/2 cups of liquid is needed for the sauce.
- Pouring the sauce over your cake batter: Doing so slowly on the back of a tablespoon ensures you don't create craters in your cake and don't overwhelm the batter with the hot water.
- You can make this vegan: Probably one of the easiest desserts to turn vegan thanks to not needing eggs here. Simply replace the butter and milk with dairy free alternatives in equal measure and your pudding will be delicious.
- Serve with: This is quite a rich dessert so it's best to serve with a thick drizzle of cream, whipped cream or scoops of ice cream.
Nutrition
Calories: 358kcal