Easy Chocolate Self Saucing Pudding
This easy Chocolate Self Saucing Pudding features a fluffy chocolate sponge cake with and a thick chocolate sauce. Made in one bowl and baked in one dish!
Servings 6 serves
Calories 331kcal
Ingredients
Batter
- 1 cup (150g) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 3 Tbsp natural unsweetened cocoa powder
- 1/2 tsp fine salt
- 3/4 cup packed light brown sugar, how to pack
- 1/2 cup whole milk
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract
Topping
- 1/3 cup packed light brown sugar, how to pack
- 2 Tbsp natural unsweetened cocoa powder
- 1 1/2 cup boiling water
- Vanilla ice cream, to serve if desired
Instructions
Batter
- Preheat oven to 356ºF (180ºC) fan-forced. Grease a square 9-inch x 9-inch (22cm x 22cm) ceramic or glass oven-proof baking dish. Set aside.
- In a large mixing bowl add flour, baking powder, cocoa powder and salt. Whisk until well combined. NOTE: if your cocoa powder has lumps, I suggest sifting it into the bowl first.
- Whisk through brown sugar.
- Pour in milk, oil and vanilla. Mix with a rubber spatula or wooden spoon until well combined, do not over-mix, just until not streaks or lumps of flour remain.
- Spoon into greased baking dish and spread out evenly.
- Place dish onto a baking sheet. This makes it easier to move the pudding to and from the oven once the water is on top.
Topping
- In a small mixing bowl, add brown sugar and cocoa, mix with a spoon until well combined. NOTE: if your cocoa powder has lumps, I suggest sifting it into the bowl first.
- Sprinkle mixture over top of batter in baking dish in an even layer.
- Pour boiling water into a jug and using the back of a spoon, slowly and carefully pour boiling water over the back of the spoon and allow it to drizzle over the batter. Do not mix the water into the batter, it sits on top.
- Carefully place in oven and bake for 35-40 minutes or until the top looks set and when you press it lightly with your finger, it springs back.
- Remove from oven and let sit for 2 minutes then serve immediately served with scoops of vanilla ice-cream if desired.
- Enjoy!
Notes
- Store: Once any leftover pudding has cooled, cover the dish with plastic wrap or tinfoil and store it in the refrigerator for 2-3 days. Alternatively, store leftovers in an airtight container and keep it in the fridge for 2-3 days.
- Oven reheat: Preheat to 350°F (175°C). Place the pudding in an oven-safe dish and cover with foil. Warm in the oven for about 10-15 minutes until heated through. Serve and enjoy.
- Microwave Reheat: Place desired portion of pudding in a microwave-safe bowl. Microwave it in 30 second intervals until warmed through. Serve and enjoy.
- Freeze: This chocolate self saucing pudding is not suitable to freeze.
Nutrition
Calories: 331kcal | Carbohydrates: 59g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 218mg | Potassium: 305mg | Fiber: 2g | Sugar: 40g | Vitamin A: 33IU | Calcium: 126mg | Iron: 2mg