Oh wow, what more do you want us to say – this chocolate self-saucing pudding is amazing!!!  It’s now become our go-to crowd-pleasing dinner party dish. It works well with spelt flour and I urge you, like seriously urge you, to give it a go!

We love this served with plain vanilla ice-cream and a drizzle of pure cream.  Gosh, yum!

 

February 20, 2018
  • 5m
  • 35m
  • 40m
  • 1

Ingredients

Cake

  • 60 g butter
  • 100 g brown or rapadura sugar
  • 1 egg
  • 170 g self-raising flour
  • 2 tbsp. cacao powder
  • 100 g milk

Sauce Ingredients

  • 1 tbsp. cacao powder
  • 50 g brown or rapadura sugar
  • 1 1/4 c boiling hot water

Instructions

Thermal Cooking Method

  1. Grease an ovenproof dish with butter and preheat oven to 180ºC.
  2. Add butter and sugar to mixing jug, then cream for 20 seconds/speed 4. Scrape and repeat.
  3. Add egg and mix for 5 seconds/speed 4.
  4. Add flour, cacao, and milk, mix for 10 seconds/speed 3.
  5. Pour batter into dish and set aside while you make the sauce.
  6. Without washing the jug, add the cacao and sugar and mix 10 seconds/speed 4. Sprinkle this evenly over the pudding.
  7. Gently pour over the boiling hot water, then bake in the oven for 30 - 35 minutes.

Traditional Cooking Method

  1. Grease an ovenproof dish with some butter and preheat oven to 180ºC.
  2. Cream butter and sugar with a beater until it's nice and fluffy.
  3. Add egg and beat until well combined.
  4. Add flour, cacao, and milk and mix until well combined.
  5. Pour batter into dish and set aside while making the sauce.
  6. Without washing the bowl you used, add cacao and sugar and mix with beaters on medium until well combined. Sprinkle this evenly over the batter mixture.
  7. Gently pour over the boiling hot water. Then bake in the oven for 30 - 35 minutes.
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