This magic self-saucing chocolate pudding is cosy, rich, and a little bit unexpected. It’s the perfect dessert to make and share with friends and family.
SERVES: 4-6
I can confidently say that this was my most-baked pudding in my last year of university. On several occasions when I have been at a loss for what to cook for dinner, I have made and eaten a half batch of this pudding and called it a day. When you make this recipe, you may feel like it is all wrong, as pouring boiling water on top of cake batter seems very unnatural. But I promise you, all will work out.
The cake will rise to the top and a delicious chocolate sauce will sit underneath.
Ingredients
For the sponge
For the sauce
Method
- Preheat the oven to 180°C fan-bake. Grease a medium baking dish or tray with a little butter or oil.
- To make the sponge, in a bowl whisk together the sugar, flour, baking powder, salt, egg, oil, cocoa, and milk until a smooth batter is formed. You can also do this in a food processor. Pour and spread the batter into the prepared dish.
- To make the sauce, in a bowl combine the sugar and cocoa.
- Sprinkle the mixture over the top of the cake batter. Gently pour over the boiling water.
- Carefully place in the oven and bake for 35 minutes, until the sponge is cooked through and a chocolatey sauce is formed.
- Let sit for 5 minutes. Serve with cream or ice cream.
This recipe was originally published in the article A Dash of Wonderland in Issue 47 – The Truth About You. You can get this issue here to enjoy more mindful inspiration.
