Self Saucing Chocolate Pudding Food

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)

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:

• Preheat oven to 350 degrees F.
• Grease an eight-cup capacity ovenproof dish, not too shallow.
• Sift the flour, castor sugar and cocoa powder into a large bowl.
• Combine the milk, essence and melted butter, add this and stir until smooth and combined.
• Pour this mix into your prepared dish.
• Combine the brown sugar and the rest of the cocoa powder; sift that evenly over the top.
• Carefully, with love and a bit of patience, pour the hot water over the pudding mix.
• Bake for approx 40- 50 minutes, or until the pudding feels firm to the touch.
• If you want serve it dusted with icing/confectioners sugar.

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

Steps:

• Preheat oven to 180°C.
• Grease 6 cup oven-proof dish.
• For the sauce mix together cocoa and brown sugar in a jug and pour in hot water and stir till sugar is dissolved.
• For the pudding sift flour, cocoa, instant coffee powder and salt together.
• Cream butter and sugar until light, gradually beat in eggs and vanilla.
• Add a little flour, then some milk (alternate between the two keeping a soft consistency) finishing with the flour (don't worry if you don't use up all the milk.
• Spoon mixture into well greased oven dish and spread evenly. If using sprinkle with 1 tablespoon of chopped walnuts.
• Spoon sauce over the pudding mixture till you have a layer of sauce then pour the rest over the back of the spoon.
• Bake for 35-40 minutes.
• Serve with whipped cream and or ice cream and walnut halves if using.

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.

MICROWAVE CHOCOLATE SELF SAUCING PUDDING

Steps:

• place butter in dish, melt on high 1 min.
• stir in sifted flour, sugar, cocoa, milk and vanilla. beat until smooth.
• combine brown sugar and extra cocoa and sprinkle over batter.
• pour over boiling water carefully.
• cook on high 12 mins or until just cooked in centre.
• stand 5 mins before serving.
• serve with cream or icecream.

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.

MICROWAVE SELF SAUCING CHOCOLATE PUDDING

Steps:

• Place butter in a microwave proof dish, melt on high for 1 minute.
• Stir in sifted flour, cocoa, sugar ,milk and vanilla.
• Beat until smooth with a wooden spoon.
• Sprinkle with sifted cocoa & brown sugar.
• Pour over boiling water.
• Cook on high for 12 minutes (watch incase it boils over).
• Let stand 5 minutes before serving.
• Serve with ice cream or cream.

SELF-SAUCING STICKY TOFFEE CHOCOLATE PUDDING

Steps:

• Put the dates in a bowl and pour in 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the sauce by tipping all the ingredients, a big pinch of salt and 300ml boiling water into a pan, then whisk over a medium heat and simmer for 2 mins. Pour into a jug and leave to cool slightly. Once the dates are soaked, use a hand blender to blitz the dates and water until you have smooth paste. Leave to cool slightly. Butter a deep 35 x 25cm dish.
• Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar for 3 mins until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, bicarb and baking powder along with a pinch of salt. Once combined, mix in the date purée, then fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly using the back of a spoon. Pour the chocolate sauce evenly over the top of the batter.
• Bake in the oven for 30-35 mins until risen, then leave to rest for 2 mins. Serve warm with a big scoop of ice cream or warm custard.

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.

CHOCOLATE SELF SAUCING PUDDING

Steps:

• SIFT TOGETHER ALL DRY INGREDIENTS
• CREAM BUTTER ADD SUGAR AND BEAT WELL ADD EGGS BEAT WELL
• FOLD IN DRY INGREDIENTS
• MIX IN WATER AND VANILLA ESSENCE
• MELT THE CHOCOLATE , SUGAR , AMARETTO AND WATER IN A POT
• PLACE CHOCOLATE SYRUP INTO BAKING DISH
• SPOON BATTER INTO SAUCE
• BAKE AT 180 DEGREES CELCIUS FOR 35 MINUTES