There is something magical about making a self saucing pudding. Somehow a mixture of batter, sugar and hot water turns into a wonderfully moist pudding with a delicious thick sauce. Minimum effort for maximum results!
The trick is to find the right size dish for your recipe, it needs to be big enough to allow for the pudding to expand, but not so big that you end up with a thin strip of pudding like one puts vegemite on toast.
I make the batter in advance with the sugar and cocoa sprinkled on top and set it aside on the bench while we are eating dinner. When it’s time for pudding, I boil the kettle and pour the water on top and slide the pudding into the oven. We eat any pudding with hokey pokey ice cream, but your favourite ice cream or thick cream would be just as good!
I served this for Stu’s friend YB who is from Malaysia. YB looked politely unimpressed when I told him we were having chocolate pudding for dessert. His only encounter with pudding was at Christmas when he bought some sort of plum pudding from the supermarket and ate it cold with ice cream. No wonder he didn’t like it! He thought that pudding was that, but there are obviously so many varieties and chocolate self saucing is a favourite of mine. YB was a convert, too.
Chocolate self saucing pudding
Adapted from delicious April 2014
- 60g unsalted butter
- 1/2 cup milk
- 1 tsp vanilla extract
- 3/4 cup caster sugar
- 1 cup self raising flour, sifted
- 2 tbs cocoa
- 3/4 cup lightly packed brown sugar
- Preheat oven to 180C. Melt the butter with the milk in a saucepan over low heat. Add the vanilla, caster sugar, flour and 1tbs cocoa stirring to combine. Spread the mixture into your baking dish.
- Combine the brown sugar and cocoa and sprinkle over the pudding. When you are ready to bake, gently pour 2 cups of boiling water over the back of a spoon.
- Place the baking dish in the oven and cook for about 30 minutes.
Serves 4-6 people, depending on how hungry they are!