Chocolate Self Saucing Pudding

Warm, gooey chocolate cake with its own rich sauce pooling underneath, all from one simple batter. Every spoonful gives you a slice of fudgy cake and a scoop of glossy chocolate sauce together.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 306kcal

Author Fay Khoury

INGREDIENTS

Topping

1 cup brown sugar packed
¼ cup cocoa powder unsweetened
1 teaspoon instant coffee granules optional
1¼ cups water hot from the kettle

Batter

1 cup all purpose flour also known as plain flour
2½ teaspoon baking powder
½ cup white sugar
⅓ cup cocoa powder unsweetened
½ teaspoon salt
½ cup milk
⅓ cup butter melted
3 teaspoon vanilla more or less to taste

INSTRUCTIONS

Preheat your oven to 170°C/335°F (150°C/305°F if fan-forced), and grease a 9.5 inch pie dish with butter.
Mix the brown sugar and cocoa powder together in a small bowl for the topping and set aside.
Whisk the flour, baking powder, sugar, cocoa and salt together in a large bowl.
Melt the butter and let it cool slightly, then whisk it into the milk in a separate jug. Add the egg and vanilla and whisk again until smooth.
Pour the wet ingredients into the dry bowl and stir until just combined. The batter will be thick rather than pourable.
Scoop the batter into your dish and level it off, then scatter the cocoa-sugar topping evenly over the surface.
Boil your kettle and stir the coffee granules into the boiling water until dissolved.
Pour the coffee water slowly over the back of a spoon held over the pudding, moving around so it covers the surface evenly rather than pooling in one spot.
Bake for about 30 minutes, until the top has a set, cake-like texture rather than looking wet or batter-like.
Let it stand for a couple of minutes, then serve immediately while the sauce is still warm and pourable.

NOTES

This recipe is written for a 9.5 inch pie dish. A similar-sized ceramic baking dish with high enough sides will also work.
The coffee granules in the topping are entirely optional, but they're worth adding if you have them on hand. You won't taste coffee in the finished pudding, it just deepens and rounds out the chocolate flavor.
Dutch-processed cocoa powder gives the best result here, it's darker, smoother, and more intensely chocolatey than regular cocoa. Regular unsweetened cocoa powder will still work fine if that's what you've got.
This pudding is best eaten within a few minutes of coming out of the oven. The longer it sits, the more the sauce underneath firms up and loses its saucy consistency, so serve it hot and don't let it wait around on the counter.
This recipe uses standard cup and spoon measures and works fine with either the US or Australian versions, the slight difference between the two (US cup is 240ml, Australian is 250ml) isn't enough to affect the result here.

NUTRITION