Classic Chocolate Self Saucing Pudding

Classic Chocolate Self Saucing Pudding

This cozy, fun chocolate self-saucing pudding has a sponge on top of chocolate custard. Serve hot with vanilla ice cream for a family-friendly treat!

Course Dessert

Cuisine Australian

Prep Time 15

Total Time 1 10

Servings serves

Calories 425kcal

Equipment

Dutch oven

Ingredients

Pudding

2 cups self-raising flour (240g)
½ cup cocoa powder (50g)
1 cup brown sugar (213g)
½ tsp salt (3g)
1 cup plant-based milk I prefer soy; (240ml)
120 g vegan margarine or butter (melted)

Sauce

⅔ cup cocoa powder (67g)
¾ cup brown sugar (170g)
3 ½ cups boiling water (840ml)

Instructions

Preheat the oven to 350°F (180°C). Grease a 9-inch round or similar size Dutch oven or large baking dish.
In a large bowl, sift the self-rising flour, cocoa powder, and salt. Add the brown sugar and stir well to break up any lumps. In a separate bowl, whisk together the plant-based milk and melted margarine or butter. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick. Spread it evenly into your prepared baking dish.
Sift the cocoa powder into a bowl for the sauce, add the brown sugar, and stir to combine. Sprinkle the cocoa mixture evenly over the top of the batter. Pour the boiling water over the batter slowly, using the back of a spoon to reduce the impact of the water.
Place the pudding in the oven and bake for 55-60 minutes, or until the center is firm. The top will appear cracked and dry.
Once baked, serve the pudding hot with a generous scoop of vanilla ice cream. The sauce will begin to be absorbed into the pudding as it cools, so it’s best enjoyed fresh out of the oven.

Video

Notes

This is a vegan friendly adaptation of the original Women's Weekly recipe.

Optional: To make it even richer, you can add chocolate chips or dissolve 1/2 tablespoon of instant coffee in a splash of water to boost the chocolate flavor.

This is a LARGE pudding that bubbles while cooking and requires a LARGE baking dish or Dutch oven (26cm diameter is ideal). If using a regular 17cm baking dish, please halve the quantities and place the dish on a lined oven tray to catch any drips.

Nutrition