Chocolate Self-Saucing Pudding Recipe
These chocolate puddings are soft and dense. A rich chocolate sauce containing chunks of chocolate develops underneath the puddings. We dust our puddings with icing sugar and serve them with ice cream and/or whipped cream.
We have made the pudding batter and sauce mixture up to one hour before baking. You can fill the ramekins with batter ahead of time, but pour the sauce mixture over the puddings just before baking. Serve them as soon as they are removed from the oven; over time the sauce absorbs into the puddings.
Serves 6.
90g butter
120g dark chocolate
60g (1/4 cup plus 1 teaspoon) caster sugar
250ml (1 cup) milk
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
125g (3/4 cup plus 1 tablespoon) self-raising flour
60g milk or dark chocolate, chopped
Chocolate Sauce Mixture
185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar
16g (2 tablespoons) cocoa powder
250ml (1 cup) boiling water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease six ramekins or ovenproof cups with at least 190ml capacities.
Melt butter and 120g dark chocolate over low heat. Cool to room temperature.
Add sugar, milk, eggs and vanilla to chocolate mixture and stir to combine. Gradually add flour and stir until mixture is smooth.
Divide mixture evenly between ramekins or cups.
Sprinkle batter with the chopped chocolate.
Make sauce mixture (see instructions below). Gently pour sauce mixture over batter, dividing evenly between cups or ramekins. We poured the sauce mixture over the back of a spoon to avoid disturbing the batter too much.
Place ramekins/cups on a baking tray (to catch any overflow) and bake for 20-25 minutes.
Chocolate Sauce Mixture
Combine sauce ingredients in a jug with a spout. Stir until cocoa and sugar have dissolved.
We have also baked the mixture in a shallow 1.5 litre ovenproof dish at 180 degrees Celsius (160 degrees Celsius fan-forced) for 40-45 minutes. © www.exclusivelyfood.com.au
posted by Amanda and Debbie at
6:57 PM
21 Comments:
Absolutely delicious. Very choclatey.
I have tried a few of your recipes, always with success. This one was no exception. Delicious!
I have tried a few of your recipes, always with success. This recipe was no exception. Delicious!
Hi. Tried the recipe but it was a total flop. Don't know what I did wrong. Am not sure how I'm supppose to pour the boiling water over hte udding. Do I do it very slowly and pour it in at 1 spot only or am I suppose to pour the water all over the the top of the pudding? So frustrated cause have tried it twice adn failed. PLease advice. Tks.
Hi Anonymous,
The sauce mixture (boiling water, cocoa, brown sugar and vanilla) should be gently poured over the tops of the unbaked puddings.
Pouring the sauce mixture over the back of a spoon (as illustrated) prevents the sauce from concentrating in one spot and disturbing the pudding mixture.
Could you describe the problem with the puddings you have made? Did you follow the recipe ingredients and measurements exactly?
Amanda & Debbie
Tks for responding. Ya i believe I tried to follow the measurements as accurate as I can. When it was done, the sauce adn the cake was all mushed up together. I didn't get two separate layers consisiting of cake on top and sauce at bottom. Maybe I poured the sauce over the pudding way to fast. Gonna try again. Cause tastewise, it was great : )
A possible reason why the sauce and pudding were not two separate layers is that the pudding needs to be eaten fresh from the oven as over time the puddings absorb the sauce mixture.
Tks for the helpful hints. Tried it again and it turned out great. Yummy... ;)
These were absolutely divine! I loved the idea of serving them in cups/mugs! I had one spare which I kept in the fridge and heated up for brekkie(!) the next morning - it still tasted fantastic! Thanks for sharing such a wonderful recipe!
Hi, I know I sound completely dense, but is it ok to put teacups into the oven? I think it's a great idea but I'm just worried the cups might crack from the heat or the colors will come off in the food.
The teacups we use to bake our puddings have "oven safe" printed on the bottom.
I made this last night!
Very Very Yummy!
Thanks =]
will it work as a big pudding also or is it only for ramekins?
We haven't tried making this in a large dish but will do so and report back soon.
We have amended the recipe to include information on baking the pudding in a single 1.5 litre ovenproof dish.
I made this pudding in a large dish. It worked out perfectly, and it was super tasty! Thanks very much.
i love the recipe. i liked it so much i made it for my birthday and everyone thought it was divine. thanks for the lovely recipe!!
Thanks it was awesome, espically since i'd never made a pudding before and it was rich and chocolatey. Just a question was it supposed to have a separate saucy layer? we ate it fresh form the oven- cos mine pudding was wet- 'ish' yet not too distinct or too saucy but moist very moist - thanks i'll definately be making it again in the future! lol probably tonight or tomorrow night. It was still awesome eating it as a microwaved leftover for breakfast...haha
When fresh from the oven, the pudding should have a cakey layer on top and a sauce underneath. You may be able to see these two distinct layers in the photo of the large rectangular pudding.
Is it possible to make a gluten free version of this recipe? Can I substitute anything else for the self raising flour?
You could try using gluten free self-raising flour in this recipe. However, we haven't tested this recipe with gluten free flour, so we aren't sure how the pudding would turn out.
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