Self-saucing chocolate puddings

Self-saucing chocolate puddings

By
From
Baking
Serves
4-5
Photographer
Vanessa Levis

It seems such an extraordinary thing to do – pouring hot water over a chocolate pudding – but people love it, especially when it is baked in individual dishes. It makes a difference to use a good-quality Dutch cocoa. Years ago, I bought a pretty tin of Van Houten’s Dutch Cocoa and have been extolling its virtues ever since. Look for Dutch cocoa in larger supermarkets, kitchen supply shops or good delis.

Ingredients

Quantity Ingredient
150g self-raising flour
2 tablespoons cocoa powder
125g butter, softened
110g caster sugar
2 eggs, lightly beaten
1/2 teaspoon vanilla essence
1/2 cup milk

Sauce

Quantity Ingredient
110g firmly packed brown sugar
1 tablespoon cocoa powder
2 cups hot water

Method

  1. Preheat the oven to 200°C. Lightly butter a 4–5 cup soufflé dish or four or five 1-cup soufflé dishes or ovenproof bowls.
  2. Sift the flour and cocoa together and set aside.
  3. Using an electric mixer, cream the butter and sugar until light and fluffy, then add the eggs and vanilla, mixing well.
  4. Lightly fold in the flour and cocoa mixture alternately with the milk. Spoon into the prepared soufflé dishes.
  5. To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture. Carefully pour the hot water over the pudding(s). Bake for 30–35 minutes for a large pudding and 20–25 minutes for individual puddings. Serve warm with whipped cream.
Tags:
baking
bakery
margaret
fulton
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