Self-Saucing Chocolate Pudding

By diddledumplings

Deliciously Indulgent Sticky Chocolate Pudding

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Ingredients

For the Cake
150g (5 oz) All-Purpose Flour
175g (6 oz) Caster Sugar
2 tbsp Unsweetened Cocoa
2 tsp Baking Powder
½ tsp Table Salt
100ml Milk
2 tbsp Unsalted Butter, melted
1 tsp Vanilla
For the Sauce
125g (4 oz) Caster Sugar
125g (4 oz) Soft Brown Sugar
50g (2 oz) Unsweetened Cocoa
200ml Cold Water

Details

servings 6
Level of difficulty Average
Preparation time 25mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Heat the oven to 190°C, 375°F, Gas Mark 5 and grease an 8 inch x 8 inch baking pan.

Sift the flour, sugar, cocoa, baking powder and salt into a large mixing bowl.

Step 2

Combine the milk, melted butter and vanilla in another bowl and pour wet mixture over dry ingredients and fold in gently until fully combined.

Place batter into prepared tin and level with a spatula.

Step 3

For the sauce combine the sugars and cocoa and pour over the top of the cake batter.

Shake the tin to even distribute the sugar mix.

Step 4

Pour the cold water over the sugars. DO NOT STIR.

Put the pan in the oven immediately and bake for 40-45 minutes.

The cake is done baking when the edges of the cake are dark brown and crispy and the top of the cake is shiny and dry to the touch.

Step 5

Let the cake cool for 15 minutes before serving and scoop slices of the cake and the sauce underneath into bowls. Serve with ice-cream or pouring cream.

Leftovers will keep for up to a week in the fridge and can be re-heated for 15-20 seconds on high in the microwave.