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Chocolate Self-Saucing Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a great Pudding to impress your guest or family. It's quick, affordable and delicious.

This is a great Pudding to impress your guest or family. It's quick, affordable and delicious.

Ingredients

Serves: 4 - 6

Metric Cups

For the Pudding

  • 60 grams butter (or margarine)
  • 170 grams caster sugar
  • 1 large egg
  • 140 grams cake flour
  • 30 millilitres cocoa powder
  • 15 millilitres baking powder
  • 2 millilitres salt
  • 200 millilitres milk

For the Syrup

  • 250 millilitres water
  • 200 grams soft light brown sugar
  • 15 millilitres cocoa powder
  • 5 millilitres vanilla essence

For the Pudding

  • 2⅛ ounces butter (or margarine)
  • 6 ounces superfine sugar
  • 1 large egg
  • 4⅞ ounces cake flour
  • 1 fluid ounce unsweetened cocoa
  • 1 fluid ounce baking powder
  • fluid ounce salt
  • 7 fluid ounce milk

For the Syrup

  • 9 fluid ounce water
  • 7 ounces soft light brown sugar
  • 1 fluid ounce unsweetened cocoa
  • fluid ounce vanilla essence

Method

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

  • Cream butter and sugar. Add egg and beat until light and creamy. Sift dry ingredients and add, alternately with milk, to butter mixture.
  • Spoon mixture into a large greased ovenproof dish.
  • Syrup:

  • Mix all ingredients except essence in a saucepan, heat and stir until the sugar has dissolved and mixture starts to boil. Add essence.
  • Pour syrup over batter and bake in a preheated oven at 180 C for about 30 minutes. Serve with custard or fresh cream.
  • Cream butter and sugar. Add egg and beat until light and creamy. Sift dry ingredients and add, alternately with milk, to butter mixture.
  • Spoon mixture into a large greased ovenproof dish.
  • Syrup:

  • Mix all ingredients except essence in a saucepan, heat and stir until the sugar has dissolved and mixture starts to boil. Add essence.
  • Pour syrup over batter and bake in a preheated oven at 180 C for about 30 minutes. Serve with custard or fresh cream.
  • Tell us what you think