Monday, June 12, 2006

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.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

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.


Anonymous Anonymous said...

Absolutely delicious. Very choclatey.

19/6/06 2:48 pm  
Anonymous Anonymous said...

I have tried a few of your recipes, always with success. This recipe was no exception. Delicious!

29/6/06 4:06 pm  
Anonymous Anonymous said...

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.

6/8/06 8:09 pm  
Blogger Amanda and Debbie said...

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

6/8/06 8:50 pm  
Anonymous Anonymous said...

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 : )

8/8/06 5:34 pm  
Blogger Amanda and Debbie said...

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.

8/8/06 5:50 pm  
Anonymous Anonymous said...

Tks for the helpful hints. Tried it again and it turned out great. Yummy... ;)

9/8/06 4:40 pm  
Anonymous Anonymous said...

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!

8/1/07 4:41 pm  
Anonymous Anonymous said...

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.

22/6/07 9:10 pm  
Blogger Amanda and Debbie said...

The teacups we use to bake our puddings have "oven safe" printed on the bottom.

25/6/07 6:03 pm  
Anonymous Anonymous said...

I made this last night!
Very Very Yummy!
Thanks =]

5/7/07 4:15 pm  
Anonymous Anonymous said...

will it work as a big pudding also or is it only for ramekins?

10/8/07 6:28 pm  
Blogger Amanda and Debbie said...

We haven't tried making this in a large dish but will do so and report back soon.

27/8/07 9:28 pm  
Blogger Amanda and Debbie said...

We have amended the recipe to include information on baking the pudding in a single 1.5 litre ovenproof dish.

19/10/07 1:12 pm  
Blogger Claine said...

I made this pudding in a large dish. It worked out perfectly, and it was super tasty! Thanks very much.

16/4/08 9:04 pm  
Anonymous Anonymous said...

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!!

8/7/08 10:05 am  
Anonymous Anonymous said...

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

6/9/08 3:01 pm  
Blogger Amanda and Debbie said...

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.

20/9/08 12:40 pm  
Anonymous Anonymous said...

Is it possible to make a gluten free version of this recipe? Can I substitute anything else for the self raising flour?

22/9/08 10:42 am  
Blogger Amanda and Debbie said...

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.

24/9/08 10:23 pm  
Anonymous Ashley said...

So pretty much any time I need a recipe I check here first, ever since I made your caramel slice a couple years ago. My aunt and I made this today, it's already all gone! We made it in a big dish and it was awesome. The bits of chocolate through it made my life.

23/4/09 1:46 am  
Anonymous Mai Stringer said...

Absolutely divine! And very easy to make as well...the pudding is quite dense, but not too sweet. My husband thinks I am a genius so thank you!!! :)
p.s. I made the batter about an hour before baking and it seemed to help make the separation (of the sauce) easier because the batter had some time to set...

25/5/09 11:09 am  
Anonymous Anonymous said...

I made this gem for my brothers 18th b'day, but I added a little jack daniels to the main and sauce mixture and a tblsp of instant coffee to the sauce mixture. Adds a delicious kick!

10/8/09 12:13 pm  
Blogger Unknown said...

Looks delicious. I make all my cakes dairy free for my allergic child but yet to try a mud cake. I simply substitute all the dairy ingredients, usually with success. What is your opinion on swapping in a dairy free margarine and rice milk??

18/9/09 10:34 pm  
Anonymous Anonymous said...

Awesome Pudding, never tasted better

8/12/09 8:35 pm  
Anonymous Gabriela Rosa said...

I am now famous for your self-saucing chocolate pudding. It's truly awesome and a whole family favourite!

I'm a firm believer of 10% for the soul! ;-)

23/2/10 2:02 pm  
Anonymous Anonymous said...

This is a very simple recipe, the puddings turned out amazing, so delicious. I found the sauce very sweet though, I will use a little less sugar next time for the sauce. These actually tasted better(if thats possible) the next night heated up too.

22/4/10 1:18 pm  
Blogger Ms Jill said...

this looks devine! My mouth is watering just staring at the picture on screen :)

I do have a question though, what is the difference between this and a Chocolate Lave cake?

I so love your site!!!! :)

29/4/10 8:14 am  
Anonymous Sophie said...

I made this last night for guests and used Mint Aero instead of the 60g of milk chocolate. It was devine and so easy to make. I am going to make this again and try using other flavoured chocolates.

29/4/10 6:36 pm  
Anonymous Anonymous said...

i just made and it was really nice i was so proud of myself to make something like this as it was my first go but i put to much in the ramekins and it overflowed all over the tray but it was still delicious!! thanks !!

21/9/10 6:57 pm  
Anonymous Anonymous said...

It was amazing - to say the least!
Beautifully moist, and the sauce was so rich and delicious! I've never made or tasted such a wonderful self-saucing pudding!

16/4/11 7:48 pm  
Anonymous Anonymous said...

I tried this recipe tonight, absolutely delicious! Thanks, this will be a regular treat I will make

18/5/11 11:22 pm  
Anonymous Holly Lanagan said...

Wow! This is the first chocolate pudding that I've ever made and to my surprise it was a huge success. Initially, I had some concerns about the consistency of the sauce. It was very wet and despite using a large serving spoon it did disturb the underlying cake batter as I poured it into the Pyrex dish. Thankfully, the batter and sauce layers settled in the oven and the end result was perfection – it looked just like your photograph. I chose to use milk chocolate however I'd like to try the recipe a second time using dark chocolate and less vanilla. I often find the vanilla flavour to be overpowering. Overall, it's a fantastic, easy dessert that's great for serving on a chilly winter's night. Thanks so much Amanda and Debbie.

12/6/11 2:45 pm  
Anonymous Anonymous said...

This recipe was a hit with my two boys. I made it dairy and egg free by susbtituting butter with nuttelex, milk with soy milk and used egg replacer instead of eggs. My youngest son who has allergies had so much of them. The sauce was still there in the pudding the next day, tasted so delicious after 40s in the microwave. Thanks for sharing Amanda and Debbie. xJane

25/11/11 8:11 pm  
Anonymous Anonymous said...

My daughter has just had her wisdom teeth out so I wanted something soft and tasty. Your pudding was stunning and hit the perfect spot. I know this will be a treasured recipe for our family. Thank you soooo much Amanda and Debbie for sharing this delectable desert.

12/1/12 1:21 pm  
Blogger SuiGeNeRiS Speaks said...

Loved it - though the sauce was too sweet! I will adjust the amount next time...oh yes, there will be a next time! :)

24/1/12 9:10 pm  
Anonymous Anonymous said...

Hi I'm trying this tonight I'm using ramekins so should I fill them half way with batter and then fill with the sauce all the way to the top? I'm confused about that because I know these will rise..

18/5/12 2:42 pm  
Anonymous Anonymous said...

i was just wondering whether you are able to flip the puddings out of the ramekins and serve them outside of it.

22/5/12 4:19 pm  
Anonymous Anonymous said...

Hi! I was wanting to make this recipe in one big oven dish.
How did you add the sauce mixture to the larger dish? Did you just put it underneath first?


22/11/12 5:19 am  

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