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 15

Cook Time 25

Total Time 40

Servings

Calories 289kcal

Author Fay Khoury

INGREDIENTS

Batter

2 cups all purpose flour also known as plain flour
2½ teaspoon baking powder
¾ cup sugar fine caster sugar
½ cup cocoa powder unsweetened
¼ teaspoon salt
3 eggs large
7 tablespoon butter 100g melted, extra for greasing
⅔ cup milk full fat
3 teaspoon vanilla more or less to taste

Chocolate Sauce

1½ cups water hot from the kettle
1 cup raw sugar or light brown sugar
¼ cup cocoa powder
1 teaspoon instant coffee powder

Optional Garnishes

Berries
Ice Cream
Powdered Sugar

INSTRUCTIONS

Preheat your oven to 160°C fan/180°C/355°F and grease a 9x13 baking dish with butter.
Spread the batter evenly into your prepared dish.
Combine the flour, baking powder, sugar, cocoa powder and salt in a large bowl, stirring until evenly mixed.
Add the eggs, melted butter, milk and vanilla straight to the dry ingredients and mix well until you have a thick, brownie-style batter.
In a jug, stir the boiling water, brown sugar, cocoa powder and instant coffee powder together until fully dissolved, then slowly pour this over the top of the batter. It'll look a little strange at this point, that's exactly how it should be.
Bake for 25-30 minutes. You're looking for a top that's set and puffed up. there will be pools of chocolate sauce.
Rest for 1-2 minutes out of the oven, then divide between bowls, spooning plenty of that sauce from the bottom of the dish over each serving. Enjoy warm with vanilla ice cream and fresh berries.

NOTES

This recipe is written for a 9x13 baking dish. A different sized dish will change the bake time, watch for a set, cake-like top rather than relying on time alone.
The instant coffee in the sauce is entirely optional, but it's worth adding if you have it 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