Chocolate Self Saucing Pudding


 

This recipe falls well into the category of 'things that taste waaaaaay nicer than they are to look at / ugly but delicious.' It is however, the taste of my childhood. Self saucing pudding (which is what we call it) Is easy but amazing - it is a quick cake mixture made in the bowl you are going to cook it in, then sprinkled with cocoa, brown sugar and a little instant coffee, dotted with butter, then covered with hot water. When it is cooked the cake rises, and the cocoa/brown sugar/coffee and butter cook in with the hot water to make a sort of sauce (hence the 'self saucing' bit). It is crazy easy, really easy to scale, can be made ahead (just make sure that you increase the amount of water so that it doesn't dry out when you reheat) and is always a crowd pleaser. 

It is amazing with vanilla ice cream, but we used to also have it with milk! (just to make it look a little less appetizing!) 

But trust me on this one. Its a goodie. And you probably have all the things to make it at home right now. Just do it. 

 

 

Chocolate self saucing pudding
- Serves 4 -

Adapted from 'The best of Alison Holst'
1 cup (125g) flour
1 tsp (4g) baking powder
3 Tbsp (22.5g) cocoa powder
1/4 cup (55g) sugar
1/2 cup (75g) chocolate chunks
1/2 cup (125ml) milk

1/4 cup (50g) brown sugar
2 Tbsp (15g) cocoa
1 tsp (5g) instant coffee (optional)
1 Tbsp (15g) butter

1 tsp (5ml) vanilla
1 1/2 cups (375ml) boiling water

 

- PROCESS -

 

Preheat the oven to 350f/180c

In an oven proof casserole dish or dutch oven ( I used a 1 3/4 quart staub cocotte but you can use something shallower too), combine the flour, baking powder, cocoa powder, sugar and chocolate chunks. Add the milk and mix until a stiff dough has formed. Spread evenly over the bottom of the dish.

In a small bowl, combine the brown sugar, cocoa and instant coffee. Sprinkle over the surface of the pudding, and then dot with chunks of the butter. 

Combine the boiling water and vanilla in a jug or bowl, and carefully pour evenly over the pudding. 

Bake for 20-30 minutes, or until the pudding is springy and the the sauce is bubbling and has thickened slightly. 

Stand for 10 minutes, then serve with ice cream. 

Thanks so much to Ghirardelli for providing the cocoa and chocolate for this recipe. All opinions are my own.