CHOCOLATE SELF SAUCING PUDDING
Recipe video above. A classic chocolate self saucing pudding! One batter magically transforms into a moist chocolate cake AND a chocolate sauce. The sauce has the consistency of maple syrup - never watery, never gluggy. This is easy and fast to make. Serve it up straight away otherwise the sauce gets absorbed into the cake!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 40m
Number Of Ingredients 12
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)
Nutrition Facts : ServingSize 103 g, Calories 321 kcal, Carbohydrate 59.7 g, Protein 4.5 g, Fat 8.6 g, SaturatedFat 5.1 g, Cholesterol 47 mg, Sodium 79 mg, Fiber 1.7 g, Sugar 40.6 g, UnsaturatedFat 3.5 g
LEMON SELF-SAUCING PUDDING (LEMON SURPRISE PUDDING)
Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath
Provided by Janine Ratcliffe
Categories Dessert
Time 1h10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.
- Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.
Nutrition Facts : Calories 438 calories, Fat 16.5 grams fat, Carbohydrate 67.4 grams carbohydrates, Fiber 0.4 grams fiber, Protein 9.1 grams protein, Sodium 0.46 milligram of sodium
LEMON SURPRISE PUDDING
This lemon self-saucing pudding is a delight! Light, fluffy sponge with a zesty lemon sauce beneath.
Provided by Sophie Grigson
Categories Desserts
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.
- Grate the zest from two of the lemons, then squeeze the juice of all three.
- Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.
- Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.
- Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.
- Bake in the oven for 40-45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.
MOCHA SELF-SAUCING PUDDING
The word mocha is used to describe the combination of coffee and chocolate. From Skinny Food, The Australian Women's Weekly.
Provided by mandasaurus
Categories Dessert
Time 1h
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to moderately low.
- Sift flour, 2 tablespoon of the cocoa, sugar and 2 teaspoons of the coffee powder into 1.25 liter (5 cup) oven proof dish.
- Gradually sir in milk and oil.
- Sift brown sugar, remaining cocoa and remaining coffee evenly over flour mixture.
- Gently pour the water over brown sugar mixture.
- Bake pudding, uncovered, in moderately slow oven about 45 minutes.
- Serve dusted with sifted icing sugar.
SELF-SAUCING PEACH PUDDING
This is a great way to use up all the end-of-season peaches or nectarines. This can also be made with drained, canned fruit when fresh isn't available. I'm going to give it a try with apples now that their season is approaching. Fast, easy and delicious! Serve with vanilla ice cream, whipping cream or eat it plain. Enjoy! P.S. Prep time includes peeling the fruit.
Provided by Love2Eat
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In 2 litre (8 cup) baking dish, melt butter in 350 deg.
- oven.
- In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
- Pour over melted butter and whisk until well blended.
- For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
- Simmer for 2 to 3 minutes.
- Pour over batter.
- Do not stir.
- Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
- Serve warm.
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