The Galley

Chocolate Self Saucing Pudding

In our home, this pudding is called “Death by Chocolate.” Chocolate Self Saucing Pudding is delicious and sure to be a family favourite – if they appreciate chocolate.

The pudding is thick like maple syrup. I top the pudding with fresh berries and a scoop of ice cream when serving. You need to serve the pudding while it is still warm. The trick to this pudding is timing.

I put it in the oven halfway through dinner or when we clear the table and clean up after we are finished eating. The pudding is meant to be served right out of the oven and served warm. Yum! What a treat.

 

 

Print

Chocolate Self Saucing Pudding

In our home, this pudding is called “Death by Chocolate.” Chocolate Self Saucing Pudding is delicious and sure to be a family favourite – if they appreciate chocolate. The pudding is thick like maple syrup.

I top the pudding with fresh berries and a scoop of ice cream when serving. I also serve it when the pudding is still warm. The trick to this pudding is timing.

I put it in the oven halfway through dinner or when we clear the table and clean up after dinner. The pudding is meant to be served right out of the oven and served warm. Yum! What a treat.

  • Author: Cyndi Mills - Owner | Publisher CMF Magazine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 1x

Ingredients

Scale

2 tablespoons butter to grease the pan

Topping

2 cups loosely packed brown sugar (light or dark)

½ cup unsweetened cocoa powder

2.5 cup boiling water

Batter

2 cups all-purpose flour

5 teaspoons baking powder

2/3 cup white sugar (regular or castor)

½ cup unsweetened cocoa powder

Pinch of salt

1 cup milk

9 tablespoons melted butter

2 teaspoons vanilla extract

Instructions

  1. Preheat oven 335F. 
  2. Grease a 9×13 baking dish with butter.
  3. Prepare topping ingredients first by whisking the brown sugar and cocoa powder together. Let stand. 
  4. To prepare the batter, whisk the flour, baking powder, sugar, cocoa powder, and salt in a large bowl. 
  5. In a separate bowl, whisk the melted butter and milk. Once mixed well, whisk in the egg and vanilla. 
  6. Add the liquid mixture to the dry ingredients bowl. Mix until combined. The batter will thicken. 
  7. Spread the batter into the greased baking dish. 
  8. Sprinkle it with the topping mixture. Shake the dish gently to spread out the topping mixture evenly. 
  9. Using the back of a large serving spoon to deflect the water, pour the water over the top of the pudding. Using a spoon allows the top of the pudding to stay smooth. 
  10. Transfer the pudding to the oven and bake for 30 minutes, or until the top of the pudding springs back when poked lightly. The top will be firm, similar to brownies. 
  11. Remove pudding from the oven. Let it stand for just a few minutes. If it stands too long, the cake portion will absorb the liquid.
  12. When serving the pudding, you can top it with ice cream and/or berries. 
  13. You can save leftovers. The cake portion of the pudding will absorb the liquid. But it still tastes fantastic the next day. You can reheat it in a microwave or enjoy it not reheated. 

Show More

Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

Leave a Reply

Close