6-ingredient Chocolate Self Saucing Pudding (Healthier!)
If you need a crowd pleasing dessert, make this quick and easy gooey self saucing chocolate pudding that separates impressively into 2 layers - a cake layer and a delicious custardy sauce layer. Bonus - it's fairly low in sugar and doesn't need any eggs!
Servings: 4 people
Ingredients
for the cake batter
- ¾ cup self-raising flour (OR plain flour + 1.5 teaspoons baking powder / DON'T USE self rising flour that's commonly found in the US!)
- ⅓ cup sugar
- ¼ cup cocoa powder
- ½ cup milk warmed
- 3 tablespoons butter (melted and mixed in with the warm milk - I usually do this in the microwave)
for the sauce
- ⅓ cup sugar (white or brown sugar works)
- ⅓ cup cocoa powder
- 1½ cups boiling water
to serve (optional)
- vanilla ice cream or whipped cream
Instructions
- Pre-heat the oven to 375F/190C (regular oven) or 340F/170C (fan oven) and grease a 1.5 litre baking dish with butter.
- Mix together the flour, sugar and cocoa in a medium bowl.¾ cup self-raising flour, ⅓ cup sugar, ¼ cup cocoa powder
- Pour the milk / butter mixture into the dry ingredients and stir until well combined.½ cup milk, 3 tablespoons butter
- Empty the batter into the baking dish and smooth the top.
- Mix the sugar and cocoa for the sauce together, then sprinkle it evenly over the top of the cake batter.⅓ cup sugar, ⅓ cup cocoa powder
- Carefully pour the boiling water over the top. Bake for about 30 minutes or until the cake has risen to the top and the sauce is oozing and bubbling underneath and around the cake.1½ cups boiling water
- Serve immediately with vanilla ice cream or whipped cream (if you like).vanilla ice cream or whipped cream
Video
Notes
Baking dish: Use a 'medium-sized' baking dish or pudding dish. Ideal is about a 1.5 litre capacity dish (just test by pouring this much water into the dish you plan to use!).
Flour: Make sure you use SELF RAISING FLOUR and NOT self rising flour in this recipe. If you don't have any self raising flour, it's easy to make it from plain flour. Just add 1.5 teaspoons baking powder to your 3/4 cup plain flour.
Making ahead: This dessert needs to be eaten as soon as it's baked, but you can prepare the components in advance.
Simply mix the dry ingredients together for the batter and put the milk and butter in a jug or small bowl. Mix together the cocoa and sugar for the topping in another small bowl. Cover everything and set aside for later!
Half an hour before you want to eat the pudding, assemble the pudding as you would normally.
Leftovers: Pop any leftovers into the fridge. The next day, you will have the most amazing gooey, fudgy chocolate cake - kind of like a super fudgy chocolate brownie (enjoy cold or warm in the microwave!).
Mug cake version for one:
Here's what you do in 6 easy steps:
Step 1: In the microwave, melt half a tablespoon of butter into 1 tablespoon of milk in a mug.
Step 2: Stir in half a tablespoon of sugar and and half a tablespoon of cocoa.
Step 3: Stir in 1.5 tablespoons self raising flour to make a smooth batter. Make sure it's mixed in well.
Step 4: Sprinkle another half a tablespoon of sugar and half a tablespoon of cocoa over the top of the batter.
Step 5: Drizzle 2 tablespoons boiling water all over the top.
Step 6: Microwave on high power for 40 to 50 seconds. Sneak a small scoop of ice cream on top!
Fan of lemon desserts, too? After you've tried this you might like to try my easy self saucing lemon pudding too. It's been rocking the Internet for years already!
Nutrition
Calories: 336kcal | Carbohydrates: 59g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 92mg | Potassium: 255mg | Fiber: 5g | Sugar: 35g | Vitamin A: 312IU | Calcium: 57mg | Iron: 2mg
