Description
Indulge in this rich and decadent Chocolate Self Saucing Pudding, a classic Australian dessert featuring a moist chocolate cake topping with a luscious, gooey chocolate sauce underneath. Easy to prepare and perfect for serving warm, this pudding is a chocolate lover’s dream come true.
Ingredients
Scale
Topping
- 1 cup (175g) brown sugar, loosely packed
- 1/4 cup (30g) unsweetened cocoa powder
Pudding
- 1 cup (150g) plain flour (all purpose flour)
- 2 1/2 tsp baking powder
- 1/3 cup (70g) white sugar, preferably caster/super fine but ordinary ok
- 1/4 cup (30g) unsweetened cocoa powder
- Pinch of salt
- 1/2 cup (125ml) milk
- 50 g / 4 1/2 tbsp butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups (315ml) boiling water
Instructions
- Preheat Oven: Preheat your oven to 170°C (335°F) for standard ovens or 150°C (305°F) if using a fan forced/convection oven to ensure even baking.
- Prepare Baking Dish: Grease a 5 to 6 cup capacity baking dish thoroughly with butter to prevent sticking and help with easy serving.
- Make Topping Mixture: In a bowl, whisk together the brown sugar and cocoa powder. Set this mixture aside for sprinkling later.
- Mix Dry Ingredients: In another bowl, whisk together plain flour, baking powder, white sugar, cocoa powder, and a pinch of salt to create the dry base of the pudding.
- Combine Wet Ingredients: In a separate bowl or jug, whisk the melted butter with milk, then add the egg and vanilla extract. Whisk until the mixture is smooth and combined.
- Form Batter: Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. The batter will be thick and dense.
- Assemble in Dish: Spread the batter evenly into the prepared baking dish. Sprinkle the reserved brown sugar and cocoa topping mixture evenly over the top. Gently shake the dish to distribute the topping thinly and evenly.
- Add Boiling Water: Carefully pour the boiling water over the back of a dessert spoon held just above the surface of the batter to avoid disturbing it. This water will create the self-saucing effect as it bakes.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the top of the pudding springs back when lightly touched. The top will have a slightly crusty texture similar to brownies.
- Serve: Remove from oven and let stand for a few minutes — no more than that to maintain the warm gooey sauce underneath. Serve immediately, ideally with cream or ice cream.
Notes
- Use unsweetened cocoa powder for a rich chocolate flavor without added sweetness.
- Greasing the baking dish well is vital for the pudding to release easily after baking.
- Pouring boiling water gently over the back of a spoon helps keep the batter intact and creates the signature sauce as it bakes.
- Serving the pudding warm enhances the gooey self-saucing texture.
- The recipe yields 5.5 to 6 servings, perfect for a family dessert or sharing with friends.
