6-ingredient chocolate self saucing pudding (low sugar, no eggs)
If you need a crowd pleasing dessert, make this quick and easy gooey 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!
Pre-heat the oven to 340F / 170C and grease a 1.5 litre baking dish with butter.
Mix together the flour, sugar and cocoa in a medium bowl.
Pour the milk / butter mixture into the dry ingredients and stir until well combined.
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.
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.
Serve immediately with vanilla ice cream or whipped cream (if you like).
What baking dish to use
There's a bit of flexibility on what baking dish you can use for this pudding.I'd say you need to 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!). I use a 10 inch by 8 inch oval baking dish just because that's what I have. I prefer to use one that has a medium depth - not too shallow so that the pudding bubbles over the sides, but not too deep either.
What flour to use
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 it in advance
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.Bake and enjoy!
What about the leftovers?
Leftovers? What leftovers?But seriously... here's the thing. Pop any leftovers into the fridge and you won't have a self saucing pudding the next day. But trust me. That's OK. Instead you will have the most amazing gooey, fudgy chocolate cake - kind of like a super fudgy chocolate brownie. Equally as delicious cold from the fridge or warmed up a little in the microwave - your choice!