Full question
I've been making a variation on cake-and-sauce Sticky Chocolate Pudding for over twenty years, and as simple as it is, it's always a hit. I tried Nigella's recipe last night for a new twist (without the almond meal and adjusting as per recipe for flour) but my cake ended up having almost no sauce. I used a 9" square casserole, but it was nearly overflowing once baked. I might try it again with a few tweaks, since this is the choclatiest version I've made to date.
Our answer
Nigella's Sticky Chocolate Pudding (from HOW TO EAT) is a self-saucing pudding. A mixture of cocoa, sugar and water is poured over the top of the sponge batter and as the sponge cooks the liquid forms a sauce in the base of the dish.
A 23cm (9-inch) square casserole is slightly on the small side as a souffe dish is usually much deeper than a regular baking dish. If you are using a larger dish then the pudding can bake a little more quickly, so you may want to check the pudding after 35 minutes. The most common reasons for there not being much sauce at the bottom of the dish is either that the pudding has baked for too long or the pudding has been left to stand for too long before serving. The sauce tends to thicken as the sponge stands and then gets absorbed back into the sponge, hence the pudding needs to be served immediately.
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