A simple and classic traditional chocolate self-saucing pudding recipe is made with just seven essential ingredients. Ready for consumption in only forty minutes.
Chocolate cake is rich and covered in a creamy chocolaty sauce… the ultimate winter food!
Everyone knows the most significant aspect of the winter season is all the wonderful comfort food sweets!
When it’s cold, windy, and wet outdoors… it’s all about hot puddings, crumbles, and tarts within!
Make this hot chocolate pudding at the table in less than 40 minutes. Add the ice cream in a large scoop, custard, or a dollop of cream, and relish the deliciousness.
WHAT IS A SELF-SAUCING PUDDING?
Self-saucing desserts get their name because of how the dessert makes its sauce underneath the cake-like batter during baking.
Self-saucing puddings have two layers:
It a like a cake-baked dessert over it.
A rich, sweet sauce on the bottom.
After baking, the cake rises to the top, while the sauce develops at the bottom.
Tip: It’s important not to overcook the self-saucing chocolate pudding. Otherwise, the sauce quantity you can use will decrease (and we’d like lots of chocolate sauce! )…
WHY YOU’RE GOING TO LOVE THIS RECIPE
Everyone’s favorite winter dessert is simply delicious…
Cost-effective and created from just a few ingredients, the entire dessert will cost you just $1-2 to prepare.
Simple and quick Easy to use – only 10 minutes of prep duration and thirty minutes of cooking time means that your dessert can be served in no time.
Prepare ahead. Cake batter may be made before baking. Wait until just before mixing the cocoa powder and Lancaster sugar into the sauce, then pour the boiling water over.
Thermomix and Conventional Methods My chocolate self-saucing pudding recipe can be made using a Thermomix or the traditional method using a mixing bowl. Both options are listed on the card for a recipe at the end of the article.
EQUIPMENT REQUIRED
The recipe is simple and requires no fancy gadgets to make this simple chocolate pudding!
You’ll require a microwave, stovetop, or A Thermomix to melt butter.
In addition, there is plus a whisk and sieve, along with a bowl for mixing ingredients.
A kettle or jug is needed to heat the water.
Of course. An oven, baking dish, and a for baking the pudding.
WHAT YOU NEED
This low-cost self-saucing chocolate pudding recipe is created from the pantry and fridge’s essentials which makes it ideal for driving in the moment of the
Note: Please scroll down to the recipe card at the bottom to find the quantities of ingredients and specific instructions.
FOR THE CHOCOLATE CAKE
Butter Unsalted or salted butter is acceptable for this dessert.
Regarding I would recommend using full-fat dairy instead of light or skim milk.
Vanilla extract – or vanilla essence.
Egg – keep your egg at the temperature of the room.
Self-raising flours store-bought self-raising flour, or create your own by sifting two teaspoons of baking powder into each cup of regular flour
Cocoa Powder – I recommend buying premium cocoa powder like Cadbury or Nestle.
Sugar that is cast is known as superfine sugar.
FOR THE CHOCOLATE SAUCE
Cocoa powder: Choose a high-standard, unsweetened, regular cocoa powder that is good quality.
The sugar is a caster to mix with cocoa powder.
Boiling water is used to pour on top of the pudding, forming the sauce within its base.
STEP-BY-STEP INSTRUCTIONS
Preparing this chocolate self-saucing delight is much faster and more straightforward.
Note: Please scroll down to the recipe card to the right for the ingredient quantities and specific instructions.
STEP 1 – MELT THE BUTTER
Pour butter into a microwave-safe bowl and let it melt for 2 minutes with 50% power at a couple of seconds intervals or until the butter is completely melted.
Tips: Alternatively, you can melt the butter over the stove and in the thermomix.
STEP 2 – WHISK
Add the vanilla extract, milk, and egg to the melted butter.
Mix well until it is all mixed.
STEP 3 – ADD THE DRY INGREDIENTS
Incorporate your self-raising flour cacao powder and sugar caster into our wet ingredients.
Mix until smooth and well-combined.
STEP 4 – POUR INTO THE PREPARED DISH
Put the cake batter in a baking dish’s greased capacity of 6 cups. Set aside.
STEP 5 – MAKE THE SAUCE
Combine the cocoa powder and caster sugar.
Sprinkle the sugar and cocoa blend over the chocolate pudding mix inside the dish for baking.
Carefully pour the boiling water.
Tip: Use a small jug and pour the boiling water slowly over the top of a big spoon, permitting the boiling water to slow and gradually drip the pudding.
STEP 6 – BAKE
The pudding should be baked for about 30 mins or so until its cake-like surface is fully cooked, but it is precarious (because of the gravy underneath).
Tip: Do NOT overcook the pudding, or there won’t be enough sauce left.
Every one of your Self-saucing Pudding concerns is solved…
Do you think it is possible to prepare this chocolate dessert in advance? You can prepare the batter in advance. However, it’s crucial to wait until the last minute before baking time to sprinkle the cocoa/sugar and include the boiling water.
How can I be sure my pudding has plenty of sauce? If you’re making a dessert with lots of spice, ensure you don’t cook the dessert too long. Cook the pudding until the cake-like surface is cooked perfectly and the pudding is fragile (thanks to the sauce beneath).
Can you freeze chocolate self-saucing pudding? Yes! But, you’ll have less sauce after the pudding is reheated since it will have soaked within the layers of pudding.
EXPERT TIPS
Baking pan: Use a 6 cups baking pan that is well lubricated with butter.
Making the sauce to ensure even distribution of the cocoa and caster sugar, combine them with a spoon until they are well-combined before sprinkling on the cake batter.
Set the baking dish on a baking tray. Place the baking dish on an enormous baking tray (this helps to transfer the pudding into or out of the oven and will also catch any spills or excess of your sauce!)
Pouring boiling water, It’s crucial to pour the boiling water on the surface of the dessert without making any ‘dent’s’ within the pudding. I prefer to use a small jug to pour the boiling water slowly onto the surface of my large spoon, permitting the boiling water to slowly and slowly fall.
Do not overbake. Do not overbake the cake – it’s crucial not to overbake the pudding because you’d like the sauce to stay liquid! When the top of the cake is baked to the point of being soft, and the cake is ready, it’s done. NOTE: the pudding will feel extremely uneven and shaky (as the sauce is below).
Serving chocolate self-saucing desserts is most delicious when done right away. I prefer doing my pudding with cream, ice cream, or custard.
Storing Storage, You can keep your self-saucing dessert in the refrigerator for up to two days and then reheat it. After reheating, you’ll have less sauce left than when you take the pudding out of the oven. You can also freeze the pudding. However, the sauce will be in the top layer of the pudding once it is reheated.
