What could be better than a magical dish that separates itself into a gorgeous cakey layer with a decadent chocolatey sauce under? This easy chocolate self saucing pudding recipe has just eight ingredients – including boiling water – doesn’t require eggs and uses a simple melt and mix technique. Best served with a dollop of vanilla ice-cream to balance out the rich, chocolate flavour.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Grease a 1.5-litre (6-cup) ovenproof dish.
Melt butter with milk in medium saucepan. Remove from heat and stir in extract and caster sugar then sifted flour and 1 tbsp cocoa. Spread mixture into dish.
Sift brown sugar and remaining cocoa over mixture. Gently pour boiling water over mixture.
Bake pudding, uncovered, about 40 minutes or until centre is firm. Stand 5 minutes before serving.
How do you know when pudding is done?
The centre of the pudding will be firm when it’s done, and you can check this by lightly pressing on it with a butter knife or a fine metal skewer. Just keep in mind it’s meant to be gooey under the crust – that’s part of why this chocolate self-saucing pudding is so easy to make!
Can you overcook chocolate pudding?
If you leave your chocolate pudding in the oven for too long, it could change the consistency and even the flavour. In the case of this recipe, cooking it for too long means the sauce could be thicker than you want or dry out completely. To avoid overcooking, just set a timer. And when you check the top of the pudding, remember that it’s meant to be saucy on the inside.
