Self-Saucing Chocolate Pudding
Recipe: #14198
September 08, 2014
Categories: Desserts, Puddings, Eggs, Australian, Oven Bake, Vegetarian, Chocolate, Kosher Dairy, more
"This is a Margaret Fulton recipe and has been a family favourite for over 30 years. The original called for walnuts (I have never used) so have made that a footnote in the directions. Serve with whipped cream and/or ice cream. A comfort dessert."
Original is 6 servings
Ingredients
- FOR PUDDING
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- FOR SAUCE
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Nutritional
- Serving Size: 1 (158 g)
- Calories 384.9
- Total Fat - 17.9 g
- Saturated Fat - 10.5 g
- Cholesterol - 110.4 mg
- Sodium - 167.5 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 2.2 g
- Sugars - 41.5 g
- Protein - 5 g
- Calcium - 26.5 mg
- Iron - 1.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180°C.
Step 2
Grease 6 cup oven-proof dish.
Step 3
For the sauce mix together cocoa and brown sugar in a jug and pour in hot water and stir till sugar is dissolved.
Step 4
For the pudding sift flour, cocoa, instant coffee powder and salt together.
Step 5
Cream butter and sugar until light, gradually beat in eggs and vanilla.
Step 6
Add a little flour, then some milk (alternate between the two keeping a soft consistency) finishing with the flour (don't worry if you don't use up all the milk.
Step 7
Spoon mixture into well greased oven dish and spread evenly. If using sprinkle with 1 tablespoon of chopped walnuts.
Step 8
Spoon sauce over the pudding mixture till you have a layer of sauce then pour the rest over the back of the spoon.
Step 9
Bake for 35-40 minutes.
Step 10
Serve with whipped cream and or ice cream and walnut halves if using.
Tips
No special items needed.
3 Reviews
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