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Self Saucing Chokky Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Older than me, I grew up with my mum's pudding!

Older than me, I grew up with my mum's pudding!

Ingredients

Serves: 4-6

Metric Cups
  • 150 grams self-raising flour
  • 165 grams caster sugar
  • 2 tablespoons cocoa powder
  • 125 millilitres milk
  • 1 teaspoon vanilla
  • 30 grams butter (melted)
  • ¾ gram brown sugar
  • ¼ gram cocoa
  • 1¾ grams water (hot)
  • 5⅓ ounces self-raising flour
  • 5⅚ ounces superfine sugar
  • 2 tablespoons unsweetened cocoa
  • 4 fluid ounce milk
  • 1 teaspoon vanilla
  • 1 ounces butter (melted)
  • ounce brown sugar
  • ounce unsweetened cocoa
  • ounce water (hot)

Method

Self Saucing Chokky Pudding is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease the 2 litre. (8cup (ovenproof dish. Heat oven to moderate.
  • Sift flour, Caster sugar and cocoa into a large bowl.
  • Add combined milk, vanilla and butter and stir until smooth.
  • Pour into the dish; sift the brown sugar and extra cocoa over the top.
  • Pour over the hot water, carefully.
  • Bake about 50 minutes, until firm. Dust with icing sugar if desired.
  • Grease the 2 litre. (8cup (ovenproof dish. Heat oven to moderate.
  • Sift flour, superfine sugar and unsweetened cocoa into a large bowl.
  • Add combined milk, vanilla and butter and stir until smooth.
  • Pour into the dish; sift the brown sugar and extra unsweetened cocoa over the top.
  • Pour over the hot water, carefully.
  • Bake about 50 minutes, until firm. Dust with icing sugar if desired.
  • Additional Information

    Do not freeze. Best made just before serving. Do not microwave.

    Do not freeze. Best made just before serving. Do not microwave.

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