Dark Chocolate Self Saucing Pudding

I was invited out to dinner on Saturday, and when I asked what I should bring along, it was suggested a dessert might be nice.  So I made a chocolate self-saucing sponge and took along some custard and cream.  I have not done one of these for years, but they still work. I had some self-raising soft cake flour in the pantry, and I thought it would be ideal.

It was.

This makes a big pudding. You could easily halve the recipe.   But it is really nice cold.  Like cake.

Dark Chocolate Self-Saucing Sponge Pudding

Dark Chocolate Self-Saucing Sponge Pudding

Ingredients:

The pudding

  • 1/2 cup brown sugar
  • 1 and a half cups self-raising flour (‘soft’ cake flour if available)
  • 2 Tblsp dark cocoa
  • 2 Tblsp melted butter or margarine
  • 1 Tbsp vanilla essence
  • 200 ml milk
  • 2 eggs

The Sauce

  • 1/2 cup brown sugar
  • 2 Tblsp dark cocoa
  • 300 ml boiling water

Dusting:

1 Tblsp icing sugar

Method

  1. Preheat the oven to 170 C
  2. Butter a 2 litre oven-proof bowl
  3. Beat all the pudding ingredients to a creamy batter and pour into the bowl
  4. Mix the sugar and cocoa for the sauce and sprinkle it over the top of the batter
  5. Pour the boiling water on top
  6. Place in the oven and bake for 50 minutes.  The sponge will rise and the float on the sauce.
  7. Before serving put a tablespoon of icing sugar in a tea strainer and tap it over the sponge to give it a white dusting
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About Alan

Alone in a sea of spinifex.
This entry was posted in cakes and confectionery, chocolate, Dessert and tagged , , , , , . Bookmark the permalink.

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