The Best Self-Saucing Chocolate Pudding Recipe
This self-saucing chocolate pudding recipe is the ultimate guilty pleasure. The crunchy top, smooth middle and oozing, rich chocolate sauce makes it a show stopper of a dessert. The method is very simple, can be put together in a matter of minutes and will have you nursing a food coma just long enough to go back for a second scoop.
The recipe is James Martin’s Baked Double Chocolate Pudding which was kindly shared by a family friend who understands my deep love for chocolate. This chocolate pudding swiftly became a family favourite, and soon necessity for isolation survival during the height of the lockdown lows. My twist, however, turns it into a triple chocolate feast. Swap out some of the milk & dark chocolate for white and opt for chunky pieces for an array of textured goodness. Please be warned you will experience a major spike in your sugar levels!
For any of you chocolate lovers, why not try my triple chocolate brownie recipe for another indulgent treat.
Serves 6 | Prep time: 5-10 minutes | Cook time: 25-30 minutes
Ingredients
For the cake
3.5 oz / 100g melted butter (plus a little extra for greasing)
3 eggs
175ml milk
8.8 oz / 250g self-raising flour
1.7 oz / 50g cocoa powder
1 tsp baking powder
5 oz / 150g light brown sugar
3.5 oz / 100g milk or dark chocolate (chips or roughly chopped)
3.5 oz / 100g white chocolate (chips or roughly chopped)
For the sauce
300ml hot water
7 oz / 200g light brown sugar
1.4 oz / 40g cocoa powder
Method
Preheat the oven to 180 degrees / 170 degrees fan / 350 Fahrenheit and lightly butter an ovenproof dish.
First, combine the melted butter, eggs and milk in a small bowl or jug and put aside. Make sure the butter isn’t too hot from previously melting it as you could risk cooking the eggs.
In a separate bowl, sift the flour, baking powder and cocoa powder and then stir in the sugar.
Next, pour the wet ingredients into the dry and mix fully. Just before it has all come together, add in the chocolate pieces, leaving a few to scatter on top. Transfer the mixture to the prepared dish and top with the remaining chocolate shards.
In a small saucepan, heat the water and sugar until fully dissolved. Stir in the cocoa powder and, once combined, pour straight onto cake mixture.
Place into the centre of the oven for 25-30 minutes. The top should be springy but not gooey and a knife should come out relatively clean once placed into the centre of the cake. Best to slightly under-bake than over-bake this one, as the longer it’s in the oven the drier it will become.
Best served warm and fresh from the oven with a scoop of ice cream, splash of cream, or if you’re feeling adventurous, cold custard (rogue, but kinda works).
And there you have it! In under an hour, this chocolate pudding recipe will have you scoffing rich, molten cake with deliciously smooth sauce – Any chocoholic’s dream.
To watch how to make this scrumpticious, chocolaty pud head to my Instagram: @theardentbakery
Els x
