It’s time to get your baking goods together… With winter well and truly upon us, there’s nothing nicer than finishing off a wintery meal with a warm sticky pudding, and a self-saucing pudding can be just the ticket. I just love a good steamed fruit pudding with custard and vanilla ice cream on a cold winter’s evening; but while these are a perfect after dinner treat, they take time and quite a bit of advance preparation.
However, self-saucing puddings are just as tempting, with all the ingredients being easily found in your pantry or the baking goods aisle at Fresh Choice. A fraction of the preparation time is involved and a wide variety of possible flavours. This chocolate self-saucing pudding recipe is a quick easy treat that you can throw together with little notice – perfect when you feel you need that little something more.
Tip – When you pour the liquid mixture over the batter prior to baking, pour it over the back of a dessert spoon. This will stop a hole/dent forming in the top of the batter.
- 100g melted butter, plus extra for greasing
- 3 eggs
- 175ml milk
- 250g self-raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 150g soft light brown sugar
- 100g dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into 5mm dice
- 100g milk chocolate drops, or milk chocolate, chopped into 5mm dice
- 200g light brown soft sugar
- 40g cocoa powder
- Preheat the oven to 180C and grease a two-litre ovenproof dish.
- Whisk the melted butter, eggs and milk together in a jug until smooth.
- Sift the flour, cocoa and baking powder into a bowl then stir in the sugar.
- Pour the butter mixture onto the flour and mix well to a smooth batter.
- Stir in the dark and milk chocolate and spoon into the prepared baking dish.
- To make the sauce, bring 300ml water and the sugar to the boil in a saucepan, then add the cocoa and whisk until smooth. Pour over the top of the batter then bake for 25-30 minutes. The top of the sponge will be just firm to the touch.
- Serve hot with cream or ice cream.