Chocolate and Pumpkin Self Saucing Pudding
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
6 servings
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Calories
508 kcal
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Course
Dessert, Baked Goods
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Cuisine
North American, American, Australian, British
Chocolate and Pumpkin Self Saucing Pudding
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This Chocolate and Pumpkin Self Saucing Pudding only takes minutes to prep and 30 minutes to bake. A warm, fudgy, chocolatey, pumpkin spiced cake with a rich, gooey, hidden fudge sauce underneath.EASY - This pumpkin and chocolate fudge cake is a simple recipe to make. Great for beginners, and a fun recipe to make with the help of kids too! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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Ingredients
Pumpkin spice cake
- 125 g pumpkin puree about ½ cup
- 113 g unsalted butter 1 stick / ½ cup
- 100 g brown sugar ½ cup
- 1 large egg
- 80 mL milk ⅓ cup
- ½ tsp pumpkin spice
- 155 g AP flour 1¼ cup
- 1 ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
Chocolate sauce topping
- 150 g brown sugar ¾ cup
- 60 mL bourbon ¼ cup, optional
- 1 ¼ cup boiling water
- 2 tbsp cocoa powder I use callebaut cocoa powder
- ½ tsp pumpkin spice optional
- ½ cup chopped nuts walnuts or pecans or almonds
Instructions
Pumpkin spice cake
- Preheat the oven to 350°F / 180°C. Butter a 9 inch pie pan, or an equivalent baking dish. Set aside until needed.
- Place the butter, pumpkin puree, sugar and salt in a bowl. Whisk to combine.
- Add the egg and pumpkin spice, and whisk until well incorporated.
- Mix in milk and vanilla and whisk well.
- Add the flour and baking powder and fold them in to incorporate completely.
- Scrape the batter into the prepared baking dish. Spread evenly.
Chocolate sauce topping
- Evenly sprinkle the brown sugar over the top of the batter.
- Mix the cocoa powder and pumpkin spice together and sift it evenly over the brown sugar.
- Optional - sprinkle a pinch of salt on top.
- Mix the boiling water and bourbon together. Carefully pour it over the cake (use a wide spoon as shown in the recipe video in the post, to help evenly pour the water).
- Sprinkle the nuts over the surface.
- Bake in the preheated oven for 30 minutes, until the cake is puffed up and cooked through. It'll look a bit wobbly since the cake will be floating over a bed of chocolate fudge sauce.
- Remove from the oven and let it cool only slightly, since it should be served hot (but not scalding hot of course!).
Nutrition Information
Show Details
Serving
1serving
Calories
508kcal
(25%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
33mg
(1%)
Potassium
333mg
(10%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
3777IU
(76%)
Vitamin C
1mg
(1%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 508kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 33mg | 1% |
| Potassium | 333mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 3777IU | 76% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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