Ingredients for Oooey Gooey Chocolate Self Saucing Pudding
- Self Raising Flour
- Caster Sugar
- Cocoa Powder
- 300ml milk
- 1 teaspoon vanilla essence
- 50g unsalted butter, melted
- 50g brown sugar
- Hot Water
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How to Make Oooey Gooey Chocolate Self Saucing Pudding
- Preheat your oven to 180°C (350°F). Grease a 2-liter ovenproof dish.
- In a large mixing bowl, sift together 170g plain flour, 200g caster sugar, and 50g unsweetened cocoa powder.
- Add 300ml milk, 50g melted unsalted butter, and 1 teaspoon vanilla essence. Stir until completely smooth and well combined.
- Pour the batter into the prepared ovenproof dish.
- In a separate bowl, sift together 50g brown sugar and 20g unsweetened cocoa powder. Sprinkle this mixture evenly over the pudding batter.
- Gently pour 250ml boiling water over the cocoa and brown sugar topping, using a spoon to create a slow, even flow and prevent it from clumping.
- Bake in the preheated oven for approximately 50-60 minutes, or until a skewer inserted into the center comes out with moist crumbs. The sauce should be bubbling.
- Let the pudding cool slightly before serving. Dust with icing sugar and serve warm, topped with your favorite low-fat ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
207g
Fat
17g
Carbs
23g
