Author Jean Morrison
Chocolate Self Saucing Pudding
I love self saucing puddings. When I serve them it seems like I've been to special trouble creating the sauce underneath. Guests don't realize how simple it is to make a self-saucing pudding. You don't have to be making a sauce to go underneath - the sauce makes itself. It's quite a sumptuous dessert and quite rich. The top is slightly crunchy, the middle is sponge like and of course there is the delectable chocolate sauce underneath.
Cooking time: 35 minutes
Quantity: Serves 6
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1 cup self raising flour
1 cup caster sugar
3 tablespoons cocoa
3 teaspoons coffee powder dissolved in
1 tablespoon warm water
3/4 cup skimmed milk
2 tablespoons melted butter or margarine
1/2 cup brown sugar
2 tablespoons cocoa extra
1 and 1/2 cups boiling water
Optional: Small handful choc bits
Pre heat oven to 180 degrees Celsius.
Place flour, caster sugar, cocoa, coffee/water mixture, milk and butter in a deep bowl. Beat till smooth.
Pour into a greased 8-cup capacity baking dish which has been greased.
Optional step: Sprinkle the choc bits over the surface evenly.
Combine brown sugar and extra cocoa in a small bowl. When well combined spoon this dry mixture evenly over the batter. Now, slowly pour the boiling water over the top. I find it helpful to gently pour the water over the back of a large spoon rather than directly into the mixture.
Place into oven for about 35 minutes. Touch the top of the pudding lightly and if it feels solid then the pudding is cooked.
Serves 6 with ice cream, cream or custard.
This dessert tastes luxurious and rich but it has no eggs in it and only skimmed milk.
Serve the pudding immediately or the sauce can start to be absorbed into the sponge layer.
If you particularly like coffee you can increase the amount and then create a Mocha Self Saucing Pudding
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