A good self-saucing pudding is a wonderful thing. This is a pudding that’s perfect for Easter long weekend, cosy Autumn entertaining or when you’re craving something rich and decadent for a night in.
It can be whipped up in a matter of minutes and is one of those minimum fuss, maximum reward kind of desserts. Serve it warm from the oven, with lashings of cream.
Ingredients:
- 170g unsalted butter, softened
- 300g brown sugar 2 eggs
- 250 ml (1 cup) full cream milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 250g (12⁄3 cups) self raising flour
- 60g Dutch process cocoa powder
- 150g dark chocolate (70% cocoa solids), roughly chopped
- Icing sugar, to serve double cream, to serve
- CHOCOLATE SAUCE
- 40g Dutch process cocoa powder
- 100g brown sugar 300ml boiling water
Method:
Preheat the oven to 170°C. Butter a 28 cm oval baking dish.
Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 3–4 minutes, until pale and fluffy.
Add the eggs, one at a time, beating well between each addition. Pour in the milk and add the vanilla and mix well. The mixture may look curdled, but will remedy once the flour is added.
Sift in the flour and cocoa powder and, using a spatula, mix through until incorporated. Gently fold through the chocolate, then spoon the batter into the prepared dish and smooth the top with the back of a spoon.
To make the chocolate sauce, combine the cocoa powder and brown sugar in a bowl and pour in the boiling water, mixing well. Gently pour the liquid onto the pudding batter.
Transfer to the oven and bake for 40 – 50 minutes, until the top is risen (cover the pudding with foil if the top is browning too quickly).
Dust with icing sugar and serve warm with double cream.
Recipe taken from ‘Around the Table by Julia Busuttil Nishimura, published by Plum, RRP $44.99, photography by Armelle Habib.’
Plates and Platters for your Chocolate Pudding.
Browse our collection of plates, platters and tableware to complement your delicious chocolate pudding here.
