I was going through old magazines early last year, when I was sorting out stuff and packing up, and I found a magazine with 50 Chocolate Recipes. Just amazing. It was a collection from many different magazines, all collated. This recipe is from that magazine – sadly I can’t remember the one it was. I give you:
Chocolate Self-Saucing Pudding!
Chocolate Self-Saucing Pudding
1 cup (250gm) Self-Raising Flour
3/4 cup (165gm) Caster Sugar
2 tbsp Cocoa (be generous)
1/2 cup (125ml) Milk
30gm Melted Butter
1 tsp Vanilla Essense
3/4 cup (150gm) firmly packed Brown Sugar
1/4 (25gm) Cocoa (extra)
1 3/4 (430ml) Hot Water.
Grease pudding dish, and pre-heat oven to 180C (350F).
Mix SR flour, caster sugar & cocoa powder together.
(If you can, sift ingredients together.)
To bowl, add milk, vanilla & melted butter.
Pour (or spoon, as the mixture is quite thick) into greased dish.
Mix together the brown sugar & extra 1/4 cup cocoa.
Sprinkle over the pudding …
… and make sure it’s evenly distributed.
Pour 1 & 3/4 cup of boiling water over the topped pudding, going gently especially at first.
Place in oven, and bake for 45-50 minutes, until pudding is set & firm.
And this is the remnants of the pudding! Yeah, kinda forgot to take a photo before we demolished it 😀
This is an incredibly successful pudding, very very easy and quick to make. Also, if you’re going for dinner at a friends house, it’s good to prepare, right up to sprinkling the topping. Then you can set the oven, and pour the boiling water on the pudding at your friends place! I did this the first time I made it, and it made a fantastic crust on top. I think it was because some of the sprinkle mix had really settled on top of the pudding.
Give it a go – I think you’ll find it’s a great pull-the-stuff-out-of-the-cupboard dessert!