Oooey Gooey Chocolate Self Saucing Pudding Recipes

CHOCOLATE SELF SAUCING PUDDING

Steps:

• Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
• Grease a 5 - 6 cup baking dish with butter. (Note 3)
• Topping: Whisk brown sugar and cocoa in a bowl, set aside.
• Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
• In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
• Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
• Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
• Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
• Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
• Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

OOOEY GOOEY CHOCOLATE SELF SAUCING PUDDING

Steps:

• Preheat the oven to 180 degrees Celsius Grease an ovenproof dish around 2 litres.
• Sift flour, sugar and cocoa into a large mixing bowl.
• Add combined milk butter and vanilla essence and stir until smooth. Pour mixture into baking dish.
• Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix.
• Gently pour the water over the pudding, using a spoon to break the flow.
• Transfer to oven and bake for approx 50mins.
• Serve hot from the oven, dusted with icing sugar, ice cream and or cream.

SELF SAUCING CHOCOLATE PUDDING

Steps:

• Sift flour, cocoa, salt and sugar into a bowl.
• Stir in milk, melted butter and vanilla till mixture is just combined.
• Spoon batter into a large ring container or casserole dish.
• Combine brown sugar, cocoa and coconut and sprinkle it over the batter.
• Pour hot water carefully over the batter and cover with a sheet of waxed paper.
• Cook on high for 6 - 7 minutes.
• Serve with icecream or whipped cream.

SELF SAUCING CHOCOLATE PUDDING (SLOW COOKER)

Steps:

• Preheat slow cooker for 20 minutes on high.
• Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do).
• In a separate bowl, combine the first 7 ingredients mixing or whisking well together.
• Sift brown sugar and extra cocoa powder over mixture.
• Using a spoon, gently and evenly pour the boiling water over the mixture.
• Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend).
• Serve with sifted icing sugar and ice cream or cream.

CHOCOLATE SELF SAUCING PUDDING

Steps:

• preheat oven to 180 Celsius lightly grease a large, deep, baking dish.
• using an electric mixer, beat all the pudding ingredients together till well combined.
• pour into baking dish.
• stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter.
• pour the boiling water over the top of the sugar/cocoa mix.
• cook for approx 40 - 45 minutes or until a skewer comes out clean.
• let sit for 10 minutes before serving.
• serve with cream or ice cream.

SELF-SAUCING CHOCOLATE PUDDING

Steps:

• Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
• Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter - don't worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.