Chocolate Self-Saucing Pudding

Decadent Chocolate Self-Saucing Pudding: The Ultimate Dessert for Any Occasion

When it comes to desserts that are simple to make yet impressively indulgent, nothing beats a chocolate self-saucing pudding. Imagine a rich, brownie-like chocolate cake sitting atop a luscious, gooey chocolate sauce—perfectly warm and absolutely divine when paired with a scoop of vanilla ice cream.

This recipe is a tried-and-tested favorite that not only satisfies your chocolate cravings but also doubles as a crowd-pleaser for gatherings, parties, or even a cozy family dinner. The best part? It’s made with pantry staples, comes together quickly, and bakes to perfection in under 30 minutes. Let’s dive into creating this masterpiece!

Why You’ll Love This Recipe

1. Two Textures in One Bake: A soft, cake-like top with a velvety chocolate sauce underneath.
2. Simple Ingredients: Uses pantry essentials like flour, sugar, cocoa powder, and butter.
3. Crowd-Friendly: This dessert serves a group effortlessly and feels luxurious with minimal effort.
4. Perfect Pairing: Serve with store-bought or homemade vanilla ice cream for the ultimate treat.

Ingredients

For the Pudding Base:

• 100g (7 tbsp) unsalted butter, melted
• 100g dark chocolate, melted (choose one with at least 70% cocoa for richness)
• 2 large eggs (room temperature)
• 1/2 cup brown sugar (adds moisture and depth)
• 1/4 cup castor sugar (for a touch of sweetness)
• 1 tbsp Milo or chocolate malt powder (optional, but adds a malty richness)
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the Sauce:

• 1/2 cup brown sugar
• 2 tbsp cocoa powder
• 1 1/4 cups hot boiling water

Step-by-Step Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 180°C (350°F) and grease a medium-sized (roughly 8-inch) baking dish with butter or non-stick spray.

Step 2: Make the Pudding Batter

1. In a large mixing bowl, whisk the melted butter and melted dark chocolate until smooth and glossy.
2. Add the eggs, one at a time, whisking vigorously to incorporate air and ensure a silky texture.
3. Stir in the brown sugar, castor sugar, and Milo powder until fully dissolved.
4. Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Overmixing can make the batter dense.
5. Pour the batter into your prepared baking dish, spreading it evenly with a spatula.

Step 3: Create the Sauce

1. In a small bowl, combine the brown sugar and cocoa powder. Sprinkle this dry mixture evenly over the pudding batter.
2. Carefully pour the hot boiling water over the back of a spoon to evenly cover the sugar mixture. This ensures a smooth layer without disrupting the pudding batter beneath.

Step 4: Bake to Perfection

1. Place the dish in the preheated oven and bake for 25-30 minutes. The top will form a crust, but the pudding will jiggle slightly underneath when shaken.
2. Remove from the oven and let it rest for about 5 minutes. The sauce will thicken slightly during this time.

Step 5: Serve and Enjoy

Scoop generous portions of the pudding into bowls, ensuring you get both the spongey top and the chocolate sauce. Top with a scoop of creamy vanilla ice cream and serve immediately.

Tips and Tricks for the Perfect Self-Saucing Pudding

• Choose Quality Chocolate: The quality of your chocolate significantly affects the richness of the pudding. Opt for a good-quality dark chocolate with at least 70% cocoa solids.
• Hot Water is Key: Using boiling water for the sauce activates the cocoa and sugars, creating that velvety texture underneath.
• Custom Flavors: Add a teaspoon of espresso powder to the batter for a mocha twist or a splash of vanilla extract for added depth.
• Don’t Overbake: The pudding is ready when the top is set but still jiggles slightly. Overbaking will dry out the sauce layer.

Storing and Reheating

If you somehow have leftovers (unlikely!), store the pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds to restore the gooey sauce texture.

Why This Recipe Works

The magic of a self-saucing pudding lies in the layers: as the pudding bakes, the boiling water combines with the sugar and cocoa mixture to create a decadent sauce while the top transforms into a soft, cake-like sponge. This recipe strikes the perfect balance between the two, ensuring a dessert that’s indulgent yet light enough to enjoy with a dollop of ice cream.

The Perfect Crowd-Pleaser

Whether you’re hosting a dinner party or simply craving a warm dessert on a chilly evening, this Chocolate Self-Saucing Pudding is a guaranteed hit. Its simplicity, versatility, and sheer decadence make it a recipe you’ll return to time and again.

Go ahead, bake this dessert today, and watch it disappear—seconds will definitely be requested!

Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

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