It’s been a while since I’ve written a new blog post. Reason being is that I’ve been so crook with morning sickness. They say that being pregnant with twins will do that to you!
I’ve wanted to share this no fuss chocolate pudding recipe with you for ages. It’s such a good one to have up your sleeve for these cooler Autumn nights when you’re cooking for family and friends, just like my caramel version.
Nee and Pop came round for dinner last night and we sat down to a humble meal of some barbecued snags and homemade rissoles, with the kids’ favourite – creamy bacon pasta and a simple green salad. Finishing dinner off with this choccie pud really was the icing on the cake.
Dad always tells me about the chocolate self saucing pudding that his mum, Nanny used to make when he was growing up. I’m not exactly sure what recipe she used but I wouldn’t be surprised if it wasn’t virtually the same as this one. Perfect for littlies to make, you simply mix together the cake batter ingredients, sprinkle some brown sugar and cocoa over the top and then finish it off by adding some boiling water (which miraculously seeps down to the bottom of the dish in the cooking process, creating this beautifully runny and goo-ey chocolate sauce that goes all too perfectly with the light chocolate cake like top). And you can’t have a chocolate self saucing pudding without some vanilla ice-cream.
I love this dessert as you can make it ahead and pop it in the oven just as you’re sitting down to your main meal, meaning that it’ll be piping hot, ready to serve as soon as dinner’s done (just remember to sprinkle the brown sugar and cocoa and boiling water over the top at the last minute).
Sometimes it’s these old school country recipes that seem to hit the spot time and time again. Comforting, easy to make and with ingredients already in the pantry and fridge, it’s a real winner and ultimate crowd pleaser. It also keeps well in the fridge for a couple of days, just give it a zap in the microwave to serve.
I’m sure this would of done my Nanny proud.
I’m looking forward to many more family dinners round the table. Just need to find a spot for two more chairs.
chocolate self saucing pudding
to sprinkle over the top
3/4 cup of brown sugar
1/4 cup of cocoa
for the batter
1 x cup of plain flour
2 1/2 teaspoons of baking powder
1/4 cup of cocoa
1/3 cup of white sugar
pinch of salt
60 grams of unsalted butter (melted in the microwave)
1 x egg
1/2 cup of milk
1 x teaspoon of vanilla extract
1 1/4 cups of boiling water (to be poured over the top right before going in the oven)
- Preheat the oven to 170 degrees (fan forced) and prepare a 6 cup capacity baking dish by rubbing it with butter (this helps so that it doesn’t stick to the dish).
- In a small bowl, mix together the brown sugar and cocoa and set aside.
- In a large mixing bowl, add the flour, baking powder, cocoa, sugar and salt and mix together.
- Add the butter, egg, milk and vanilla to a jug and stir before adding it in to the dry ingredients. Give the batter a good stir with a wooden spoon.
- Spoon the batter in to the buttered baking dish and smooth out evenly.
- Dust the cake batter with the brown sugar and cocoa mixture that you set aside earlier.
- Carefully pour the boiling water over the top and bake in the oven for approximately 30 minutes or until the cake is cooked on top (with a wet, bubbly chocolate sauce hidden underneath).
- Serve immediately with vanilla ice cream.
lo's kitchen 