Self-Saucing Chocolate Pudding

Method

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1. Heat the oven to 180°C / 350°F and butter a 1.5-litre baking dish.

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2. Sift the flour, first measure of cocoa and the caster sugar into a bowl. Whisk the milk, melted butter, egg and vanilla together and stir into the dry mixture until smooth.

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3. Spoon the batter into the dish and level the top.

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4. Mix the brown sugar and second measure of cocoa and sprinkle evenly over the batter.

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5. Pour the boiling water gently over the back of a spoon onto the topping. Do not stir.

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6. Bake for 35 minutes, until the sponge is firm and the sauce is bubbling around the edge.

   Mark done Start 35 min timer

7. Rest for 5 minutes, then spoon into bowls, scooping up plenty of the sauce.

   Mark done Start 5 min timer

Chef’s Tips

• Pour the water over the back of a spoon so it does not dig holes in the batter.
• Do not stir after adding the water. The layers are what make the sauce.
• Serve it straight away. The sauce thickens and soaks into the cake as it cools.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Vanilla ice cream
• Pouring cream
• Raspberries

Storage & Reheating

Best eaten hot. Keep leftovers in the fridge up to 2 days and reheat in the microwave for 1 minute.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.