If I could do the little emoji with the love heart eyes, I would right now, because that’s exactly how I feel about our chocolate self-saucing pudding! Think, gooey, saucy, a little bit pudding-like, chocolate, rich and sweet but not too sweet! Are you thinking about it? Well good, because that’s what you’ll get with this recipe!
This recipe has been in my family for a long as I remember. I still have fond memories of digging into this on special occasions, or just whenever Mum felt like making it! It was always a competition though to get the biggest piece. Coming from a family of 6, it wasn’t often we had leftovers! So to my delight when my older siblings moved out and I was still at high school, I always got the biggest serve AND leftovers!
If you can’t tell already – I LOVE chocolate! It is definitely my favourite treat, usually the darker the better! But on occasion, I’ll eat a fancy milk chocolate Cadbury block with delicious additions like caramel or mint! I was so sad to find that I can’t find (decent) Cadbury chocolate anywhere in the States! It’s just not the same! So anyone reading this in Australia (or the UK)- send blocks of Cadbury asap! Come to think of it, I haven’t actually found a favourite chocolate bar in America yet. Most of the ones I’ve tried have just been sickly sweet so if anyone has any recommendations for excellent chocolate over here, let me know!
Now, back to the chocolate self-saucing pudding. We’ve adapted it to fit into two decent sized ramekins. Mainly because I wanted it to serve two, mainly because I don’t actually own a pudding bowl or anything yet and couldn’t justify making it in a cake tin! There are two components to this – the pudding part, and the sauce part. Don’t worry if you think the pudding mix is too thick, because one you add the ‘sauce’ it becomes light, fluffy and deliciously moist (ew, hate using that word, but it’s true). The sauce is delicious. I used 1 cup of water for the sauce and got a lot of it, but if you wanted it a little less saucy, I would divide about 3/4 of a cup of water between the ramekins! Cooking time might vary depending on your oven. Mine took 25 minutes. To tell if it’s cooked, poke a knife or skewer right in the middle, if there is still raw pudding mixture on it, it’s not cooked.
As it currently stands, I am sitting here right this minute, smashing down my own portion of this chocolate self-saucing pudding. Why? Because I always try to eat all the recipes I post (I hate waste), and two – because it’s too good not to eat right now, and too good to save for after dinner! Happy F*ck it Friday (or Thursday if you’re in the States) everyone, have a wonderful weekend and remember if you make any of our dishes, tag us on instagram #healthypears
Ps – serious about sending blocks of Cadbury asap! Please!!!
- ½ cup plain flour (or use ½ cup self raising if you have it and ditch the baking powder)
- 1 teaspoon baking powder
- 1 heaped tablespoon cocoa
- ⅓ cup sugar
- ¼ cup whole milk
- 1 tablespoon melted butter
- ½ teaspoon vanilla essence
- ½ tablespoon sugar
- ½ tablespoon cocoa
- ¾-1 cup of hot water
- Preheat over to 180C/355F
- Mix together the flour, cocoa, sugar and baking powder.
- Add the vanilla, milk and butter and mix together until well combined.
- Lightly grease two ramekins with a little butter and evenly divide the pudding mixture into the ramekins.
- Evenly sprinkle the sugar and cocoa over the pudding mixture in the two ramekins
- Evenly pour the hot water over the puddings. I pour the water over the back of a spoon to make sure there isn't a big hole in the pudding
- Place ramekins on a baking tray (in case of overflow)
- Place in oven and bake 25 minutes, or until puddings are cooked but sauce is still runny.
Join the Discussion:
-What is your favourite type of chocolate?
-Did you have to fight your siblings for leftovers?