Self Saucing Chocolate Pudding


Self Saucing Chocolate Pudding

Self Saucing Chocolate Pudding

160g (1¼ cup) Flour
60g (½ cup) Ground almonds
90g (½ cup) Brown sugar
1 Tbsp Baking powder
40g (⅓ cup) Dutch cocoa powder
1 tsp Salt
250ml (1cup) Milk
70g Butter, melted
2 Eggs
1 tsp Vanilla
100g Good Quality Dark chocolate, chopped
150g (¾ cup) Brown sugar
¼ tsp Salt
20g (3 Tbs) Dutch cocoa powder
1 ⅔ cups Water
1/3 cup Alcohol e.g. baileys, kahlua, whiskey, tia maria (optional - can replace with water or cream)

Preheat the oven to 180°C.
Grease a medium dish (approx. 20cm x 25cm) with oil or butter and set aside.

To make the sauce: combine the sauce ingredients in a saucepan and whisk well. Bring to a simmer.

To make the pudding: sift together flour, almonds, sugar, baking powder, baking powder and salt in a big bowl. Create a well in the centre and add milk, melted butter, eggs and vanilla and whisk. Fold through the chopped chocolate.

Pour the mix into your greased dish and spread out evenly.  Pour the sauce gently over the pudding and place it in the oven with a larger lined tray beneath it to catch any overflow.

Bake for approx 30-35 minutes until the cake is set on top and a knife or skewer inserted into the centre comes out mostly clean. Serve with ice cream or runny custard. 

Notes: simmering the sauce should cook out the alcohol to make it safe for kids and pregnant people but will still give an alcoholic flavour so you may wish to substitute it with more water or cream to richen it.

The addition of the chopped chocolate makes the pudding more chocolatey and will work well with milk or dark. Using a high percentage of cocoa 70% or above will make it quite intense and slightly bitter, which is great but may not be a favorite with kids.