This beautiful self saucing pudding recipe comes from my friend and neighbor Grant. We live on the island of Santo in Vanuatu and he is from New Zealand. This is an ultra easy dessert to make that delivers much satisfaction.
A self saucing pudding is a moist chocolate cake with a thick, gooey chocolate sauce underneath it. It has an intense chocolate flavor and is absolutely divine. It is best served warm and goes fantastically well with vanilla ice cream or custard.
This is truly an easy dessert to make. You just need to get your ingredients ready and quite literally whip them all together. The final step is a slow addition of boiling water over the back of a large spoon. You will think the cake looks weird with this puddle of water on top but do not worry. It will result in a fantastic sauce when your cake is done.
We will be using self rising flour for this recipe. If you cannot find it go ahead and substitute it with all purpose white flour and add 1 more tsp. baking powder and 1/2 teaspoon salt.
This is what you are going to need for this exquisite self saucing pudding recipe from Grant:
1 ¾ cups (250 grams) self-rising flour
½ cup (140 grams) packed brown sugar for the cake + ¾ cup (200 grams) for the topping
¾ cup (50 grams) unsweetened cocoa powder for the cake + 6 TBS (25 grams) for the topping
1 tsp. baking powder
1 TBS orange zest
1 medium orange, juiced – approximately ¾ cup or 6 oz.
¾ cup (150 ml)milk
3 large eggs at room temperature
½ cup (100 grams) of melted unsalted butter – cooled
¾ cup (100 grams) of chocolate chunks – dark, milk or orange chocolate
1 ¼ cups (300 ml) of boiling water
Preheat your oven to 350 degrees F (180 C) and butter an 8 cup oven proof deep dish. Lightly whisk together the milk and eggs. Add the butter and mix well. Set aside.
Place the flour, ½ cup brown sugar, ¾ cup cocoa powder and baking powder in a large bowl. Add the zest and whisk for a couple of minutes until everything is nicely incorporated. Make a well in the middle and pour in the orange juice and mix. Start adding the egg and milk mixture in batches, whisking well after each addition until you have a nice uniform batter – this will take you about 5 minutes of whisking. Add in the chocolate chunks and mix.
Pour your batter into your baking dish. Sprinkle the remaining brown sugar on top and spread it out evenly. Sprinkle the remaining cocoa powder on top of the sugar and spread it out evenly. Very slowly start pouring the boiling water over the top of the inverted side of a large spoon into your batter. Be patient and do this nice and slowly, rotating your bowl as you work. Place the baking dish in the oven and bake for 30 to 35 minutes until the top of your cake is firm and not spongy.
Remove your cake from the oven and serve hot. You can add some ice cream or custard if you would like. Enjoy!
CALORIES 283.25; FAT 12.94 grs (sat 7.56; mono 3.63; poly 0.75); PROTEIN 5.71 grs ; FIBER 2.92 grs; CARBS 39.48 grs; CHOLESTEROL 68.96 mg; IRON 2.80 mg; SODIUM 280.66 mg; CALCIUM 147.38 mg