Ingredients for Chocolate Self Saucing Pudding
- 1/2 cup (1 stick) unsalted butter
- Self Raising Flour
- Caster Sugar
- Cocoa Powder
- 1 cup milk
- Vanilla Essence
- 1/2 cup packed light brown sugar
- 1 cup boiling water
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How to Make Chocolate Self Saucing Pudding
- Preheat oven to 350°F (175°C).
- Grease a 1.5-quart oven-safe dish (like a Pyrex pudding bowl).
- In the prepared dish, melt 1/2 cup (1 stick) of unsalted butter for 45 seconds on high in the microwave, or in a saucepan over low heat. Stir until smooth.
- Whisk in 1/2 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 cup milk, and 1 teaspoon vanilla extract until completely smooth and no lumps remain.
- In a separate bowl, combine 1/2 cup packed light brown sugar and 2 tablespoons unsweetened cocoa powder.
- Sprinkle the brown sugar and cocoa mixture evenly over the pudding batter.
- Carefully pour 1 cup of boiling water over the brown sugar and cocoa topping. Do this slowly to avoid splattering.
- Bake for 12-13 minutes, or until the pudding is set around the edges but still slightly jiggly in the center.
- Let the pudding stand for 5 minutes before serving to allow the sauce to thicken slightly.
- Serve warm, topped with a scoop of your favorite vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
313g
Fat
48g
Carbs
40g
