Chocolate self saucing Pudding

ByEldon De CroosMay 19, 2011


  • 60g unsalted butter, at room temperature
  • 1 tsp vanilla essence
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 cup self-raising flour
  • 1/3 cup cocoa powder
  • 1 1/2 cups boiling water
  • Icing sugar mixture, to decorate
  • Cream, to serve


1 Grease a shallow ovenproof dish (6-cup capacity).
2 Place butter, essence and half the sugar in small bowl of electric mixer. Beat until light and fluffy. Add egg. Beat mixture until combined. Stir in milk and combined sifted flour and half the cocoa powder in two batches until smooth. Pour pudding mixture into prepared dish. Sprinkle with remaining sugar and sifted cocoa.
3 Pour boiling water carefully over cocoa mixture in dish.
4 Cook in a moderate oven (180C), for about 40 minutes, or until top is just set when tested. Stand for around 5 minutes before serving.

To Server Dust pudding with sifted icing sugar mixture. Serve with cream.