Organic Times chocolate self-saucing pudding

Chocolate Self-saucing Pudding

Celebrate Chocolate Pudding Day with our quick and easy self-saucing recipe by Sam @Wholesome Patisserie.

Enjoy it curled up on the couch on a cold and wintry day or impress your guests at a your next dinner party.

Don’t you just love the simple science of a self-saucing pudding!

Wholesome Patisserie
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 2 - 4 ramekins

Ingredients

Pudding

Sauce Topping

Method

Pudding

  1. Preheat oven to 180ºC (356ºF). Grease 2 large or 4 small-medium ramekins with butter. Place ramekins in a large baking tray. Set aside.
  2. In a large mixing bowl, sift flour, cocoa (cacao) and salt together.
  3. Add sugar, mix well.
  4. Stir in melted butter, milk and vanilla, until well combined and smooth.
  5. Evenly spoon batter into greased ramekins. Filling them half way up.

Sauce Topping

  1. In a small mixing bowl, combine sugar and cacao.
  2. Sprinkle mixture over top of the batter, approx. 2 tablespoons per ramekin.
  3. Gently pour hot water over batter into each ramekin. Just covering the batter.
  4. Carefully place tray with ramekins in oven and bake for 25-30 minutes or until cracks appear on top and the puddings are slightly wobbly.
  5. Remove and let cool for 2 minutes.
  6. To serve: sprinkle a dusting of icing sugar or extra cacao powder and top with ice-cream for super yuminess.

Notes

  1. Store leftovers in an airtight container or cover with foil, refrigerated, for 2-3 days.
Organic Times chocolate self-saucing pudding

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