I can’t go past a self-saucing choc pudding, and this one is no exceptions. The pudding is so light and fluffy and the sauce oozes out.
Chocolate Self-Saucing Puddings
I can't go past a self-saucing choc pudding, and this one is no exceptions. The pudding is so light and fluffy and the sauce oozes out.
Servings: 8
Ingredients
- 1 cup self-raising flour
- ½ cup cocoa
- ¾ cup firmly packed brown sugar
- ½ cup reduced-fat milk
- 1 egg
- 2 tbsp reduced -fat speread melted, cooled
- ¾ cup boiling water
- Icing sugar to dust
Instructions
- Preheat oven to 355°F. Grease 8 small (½ cup capacity) ramekins. Into a medium bowl, sift flour and half of the cocoa. Add ¼ cup of the brown sugar and stir until combined. In a jug whisk milk, egg and spread, Add to flour mixture and stir until well combined. Divide batter among prepared ramekins. Spread evenly and smooth tops with the back of a wet spoon (this helps puddings cook evenly).
- In a medium bowl combine the remaining cocoa and sugar. Slowly whisk in a boiling water until a smooth mixture forms. Gently pour the ramekins (as it cooks, the topping sinks to the bottom of the dish, forming the sauce).
- Bake for 30-35 minutes or until top forms into a cake and a skewer inserted into the center of the pudding portion (top half) comes out clean. Stand for 5 minutes to allow sauce in base of pudding to thicken. Dust with icing sugar.
Notes
Serving suggestion
Serve with fresh berries.
Make it gluten free Use gluten-free self raising flour and cocoa and check icing sugar is free.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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