Chocolate and Pumpkin Self Saucing Pudding
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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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
Description
The Chocolate and Pumpkin Self Saucing Pudding starts with a pumpkin spice cake batter made from pumpkin puree, butter, brown sugar, and pumpkin spice, giving the base a soft crumb and warm autumnal flavors. Once the batter is spread in the baking dish, it's topped with a mixture of brown sugar, cocoa powder, optional pumpkin spice, and a sprinkling of nuts. Pouring hot water mixed with bourbon over this topping before baking allows the chocolate sauce to develop underneath the cake, creating a contrast between the fluffy pumpkin cake above and the rich liquid chocolate below. The dessert is baked until the cake is set and slightly puffed, with the sauce bubbling underneath.
The pudding's flavor balances the sweetness and subtle spices of pumpkin cake with the deep chocolate notes from the cocoa topping. The nuts add texture and a toasty element to the sauce. It can be served warm, allowing the sauce to be enjoyed with the soft cake, suitable for those seeking a spiced, chocolatey treat. This dessert also works well in colder months when the flavors of pumpkin and spice are more appreciated.
Ingredients
Pumpkin spice cake
- 125 g pumpkin about ½ cup, puree
- 113 g butter 1 stick / ½ cup, unsalted
- 100 g brown sugar ½ cup
- 1 egg large
- 80 mL milk ⅓ cup
- ½ tsp pumpkin spice
- 155 g all-purpose flour 1¼ cup
- 1 ½ tsp baking powder
- Pinch salt
- 1 tsp vanilla extract
Chocolate sauce topping
- 150 g brown sugar ¾ cup
- 60 mL bourbon ¼ cup, optional
- 1 ¼ cup water boiling
- 2 tbsp cocoa powder I use callebaut cocoa powder
- ½ tsp pumpkin spice optional
- ½ cup nuts walnuts or pecans or almonds, chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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