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Self saucing chocolate pudding topped with two scoops of ice cream, and a section taken out to show the thick chocolate sauce underneath.

Comforting Chocolate Self-Saucing Pudding - US Cups

Robyn
With a rich chocolate sponge above a pool of fudgy chocolate sauce, this chocolate self saucing pudding is a must try for chocolate fans! Served warm, with a scoop of cold vanilla ice cream, it is the ultimate comforting dessert!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine International
Servings 6 people
Calories 376 kcal

Equipment

  • 25 x 17 x 5 cm / 10 x 7 x 2 inch baking dish

Ingredients
  

  • ½ c butter melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • ½ c plus 2 teaspoons self-raising flour
  • ¼ c cocoa powder
  • pinch salt
  • ½ c caster sugar

Sauce

  • ½ c brown sugar
  • ¼ c cocoa powder
  • 1½ c boiling water

Instructions
 

  • Preheat oven to 160℃ fan / 180℃ / 350℉.
  • Lightly grease a 25 x 17 x 5 cm / 10 x 7 x 2 inch baking dish with butter.

Make the chocolate sponge batter

  • In a bowl or jug whisk the cooled melted butter with the eggs and vanilla using a fork.
  • In a separate bowl, combine the flour with the cocoa powder, salt and white sugar. Stir well to combine.
  • Slowly add the butter and egg mixture to the dry ingredients and stir until smooth.
  • Pour into the greased baking dish and lightly spread out to the edges (it will look as thought there isn't enough batter but there is!).

Make the sauce

  • Mix the brown sugar and cocoa powder together and sprinkle this all over the chocolate sponge batter.
  • Using a spoon, carefully pour over the boiling water, using the spoon to soften the flow of the water (this helps prevent the top of the baked sponge from cracking - it still tastes delicious if it does crack!).
  • Bake for 40-45 minutes until the top of the sponge springs back when gently pressed in the centre.
  • Stand for a couple of minutes - but not too long! Then serve with ice cream or cream.

Notes

MAKE AHEAD / STORAGE
This chocolate dessert is best served immediately after coming out of the oven - with about 5 minutes resting time so you don't burn your mouth on the hot chocolate sauce! When sat for too long, the sponge absorbs the sauce so, whilst still delicious, isn't the chocolate sponge and separate chocolate sauce that is the distinct feature of a self saucing pudding. However, if you do have leftovers, store them in the fridge, covered, for up to 3 days. It is delicious cold, or warm gently in the microwave.
INGREDIENTS NOTES
  • Cocoa powder - I recommend using Dutch processed cocoa powder for the richest colour and flavour; however if you don't have it to hand, normal cocoa powder will still make a delicious chocolate saucing pudding!
  • Sugar - white sugar (granulated sugar is you're in the UK) is used in the sponge, soft brown sugar is used to create a fudgy chocolate sauce.
  • Butter - my gran's recipe used softened butter rather than melted butter; however testing different methods we all agreed that the melted butter created a delicious texture to the dessert.
  • Vanilla - I use vanilla bean paste as I love its flavour, however vanilla extract works just as well here.

Nutrition

Calories: 376kcalCarbohydrates: 53gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 96mgSodium: 154mgPotassium: 216mgFiber: 4gSugar: 37gVitamin A: 558IUCalcium: 45mgIron: 2mg
Keyword banoffee self saucing pudding, Chocolate pudding

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