6-ingredient Chocolate Self Saucing Pudding (Low Sugar, No Eggs)
User Reviews
5
6-ingredient Chocolate Self Saucing Pudding (Low Sugar, No Eggs)
Description
This pudding is created by mixing self-raising flour, sugar, cocoa with milk and melted butter to form a smooth batter placed in a greased baking dish. A mixture of sugar and cocoa is sprinkled evenly on top, and boiling water is carefully poured over without stirring. As it bakes, the batter rises to form a cake layer while the water dissolves the cocoa and sugar below, creating a sauce that bubbles beneath the cake.
The resulting dessert features a contrast between the fluffy chocolate cake and the luscious sauce underneath. It is best served immediately, often accompanied by vanilla ice cream or whipped cream to balance the deep chocolate flavor. Leftovers transform into a dense fudgy chocolate cake comfortable served cold or reheated.
The recipe suggests using a medium-sized baking dish around 1.5 liters, ideally with moderate depth to avoid overflow or dryness and clarifies the use of self-raising rather than self-rising flour. Components can be mixed ahead of time for convenience, and there are related recipes for lemon self-saucing pudding for variety.
Ingredients
for the cake batter
- ¾ cup self-raising flour (OR plain flour + 1.5 teaspoons baking powder / DON'T USE self rising flour that's commonly found in the US!)
- ⅓ cup sugar
- ¼ cup cocoa powder
- ½ cup milk warmed
- 3 tablespoons butter (melted and mixed in with the warm milk - I usually do this in the microwave)
for the sauce
- ⅓ cup sugar (white or brown sugar works)
- ⅓ cup cocoa powder
- 1½ cups water boiling
to serve (optional)
- vanilla ice cream or whipped cream
Instructions
- Pre-heat the oven to 340F / 170C and grease a 1.5 litre baking dish with butter.
- Mix together the flour, sugar and cocoa in a medium bowl.
- Pour the milk / butter mixture into the dry ingredients and stir until well combined.
- Empty the batter into the baking dish and smooth the top.
- Mix the sugar and cocoa for the sauce together, then sprinkle it evenly over the top of the cake batter.
- Carefully pour the boiling water over the top. Bake for about 30 minutes or until the cake has risen to the top and the sauce is oozing and bubbling underneath and around the cake.
- Serve immediately with vanilla ice cream or whipped cream (if you like).
Notes
- Use a baking dish with about 1.5 litre capacity and moderate depth to prevent overflow.
- Use self-raising flour or make your own by adding 1.5 teaspoons baking powder to plain flour; avoid self-rising flour common in the US.
- Prepare dry ingredients and wet mixes ahead, then assemble and bake when ready.
- Best served immediately with ice cream or whipped cream; leftovers become a fudgy chocolate cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 92mg | 4% |
| Potassium | 255mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 35g | 70% |
| Vitamin A | 312IU | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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