Chocolate Self-Saucing Pudding
With the cooler temperatures well and truly on their way, I decided that to celebrate I needed to make a something that was as cosy and warm as a nice big woolly knitted jumper. Like the one I have hanging on the back of my bedroom door. The one that’s been hanging there now since the last day of summer. Just waiting for the day I can pull it on and officially declare to the world that the singlets and thongs have been put away for the next 4-6 months! Unless you are Arnaud. In which case, the man lives in his thongs all year round..
As I write this, there is a smell of wood smoke in the air which justifies this recipe further. The balance of hot pudding and cold ice cream on the tongue is as satisfying as it is delicious! I opted for homemade ice cream here but you are most welcome to use store-bought or even a splash of cold pouring cream to finish off this chocolate sensation!
I’ve also added a caramel sauce to go with it. Yes, I know - as if it wasn’t decadent enough but I truly believe if you’re going to do dessert, do it big! Besides, the salted caramel helps to break through some of that intense chocolate sweetness. If you’re doing anything by adding it, let it be known to any haters that you’re a professional and you’re incorporating balance and finesse to your dish!
So away you go my friends! Make this recipe on the same day you light your fireplace for the season. Cuddle up around a steaming bowl of this pudding and embrace what is the best season of them all! (Or in my opinion at least!)
Chocolate Self-Saucing Pudding
Ingredients
- 150g plain flour
- 2 1/2tsp baking powder
- 70g caster sugar
- 30g cocoa powder
- 125ml whole milk
- 50g unsalted butter
- 1 egg
- 1tsp vanilla extract
- 175g brown sugar
- 30g cocoa powder
- 315ml boiling water
- 200g granulated sugar
- 85g unsalted butter - softened
- 125ml cream - room temperature
- 1tsp fine salt
Instructions
- Pre-heat oven to 180°C and grease a 18cm x 18cm (5-6 cup) ceramic or glass deep baking dish with butter. Set aside.
- Stir together the brown sugar and cocoa powder for the topping in a small bowl and set aside.
- Sift together flour, baking powder, caster sugar, cocoa and salt into a larger bowl.
- In a jug, whisk together milk, eggs, butter and vanilla. Pour this into the flour mixture and fold in with a spatula - it will be very thick.
- Evenly spread this mixture into your prepared dish before sprinkling the sugar topping on top. Jiggle the dish until it is even. Carefully pour the boiling water over the top of the spatula across the entire surface of the pudding - using the spatula will ensure not to combine the topping and base too much.
- Place dish on an oven tray and bake for about 25-30 minutes or until a shiny crust forms on top. Make the caramel in this time.
- Rest for 10-20minutes before serving with a roll of ice cream and a generous drizzle of caramel sauce.
- Meanwhile, to make caramel, sprinkle half the sugar into the bottom of a preheated skillet. Shake the pan on occasion to ensure sugar is even across bottom of skillet. Once the sugar is 80% melted, sprinkle in the remaining half. Swirl pan occasionally and with a heat-proof spatula, gently push around any sugar grains until completely liquid.
- Once golden brown and completely melted, add in butter 1-3 cubes at a time. Stir through completely until next addition.
- Carefully pour in the cream. It may separate but continue to stir until a thick viscous sauce forms. Add salt and take off heat to cool for 10 minutes before pouring into a jar.
- Allow to cool slightly before using.
Notes
- This recipe makes quite a lot more caramel than the pudding needs so you can keep it in the fridge in a sealed jar for up to 2 months. It's delicious with ice cream alone!
- You can drop spoonfuls of caramel within the pudding base before adding the topping to make a caramel chocolate self-saucing pudding.
- This recipe is an adaptation from RecipeTinEats - check out more of Nagi's incredible recipes here: recipetineats.com