I once baked a dessert when I was about 11 years old, and then never baked again for the next decade or so. I don’t know why, because the dessert came out very nicely, and mum made a lot of approving sounds. But I was absolutely not moved to bake again until I started making apple crisp in college (recipe here). I remembered this dessert recently, and was so excited to find the recipe online. This pudding is so easy to make, and is kind of like magic. You make a cake batter, add a topping of cocoa and brown sugar, pour hot water over it and voila, it forms a sauce inside the cake. I think it has something to do with the differences in density, but don’t quote me on it. Anyway, the name is a bit suspect (self saucing?), but talk about a dessert that is self-motivated huh?? Would do great at a job interview sorry I’ll stop.
I’d say it’s worth springing for a nice cocoa powder here, if you can. My sister and mum, the bakers in the family, recommend callebaut. I used Hersheys and while it was fine, I think a higher quality cocoa would really make this special. This recipe comes from one of The Australian Women’s Weekly books, remember those? Those books were basically our guide to everything, growing up. There was a book on pets, a book on costumes, both of which I read from cover to cover at least once a week.
Chocolate Self Saucing Pudding
From The Australian Women’s Weekly
Ingredients
1 cup (150 g) self-raising flour
1/4 cup (25 g) cocoa powder
1/2 cup (110 g) firmly packed brown sugar
1/2 cup (125 ml) milk
1 egg
60 gram butter, melted, cooled
Cream or vanilla ice-cream, to serve
For the sauce
1/3 cup (35 g) cocoa powder
1/2 cup (110 g) firmly packed brown sugar
1 3/4 cup (430 ml) boiling water
Method
Preheat the oven to 180°C (160°C fan-forced). Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil (this will catch any drips).
Sift the flour and cocoa powder into a medium bowl. Add the sugar and stir to break up any lumps.
Whisk together the milk, egg and butter in a jug. Add the milk mixture to the dry ingredients; use a whisk to stir to a smooth batter. Pour into the prepared dish and smooth the surface with the back of a spoon.
To make sauce: sift the cocoa powder into a bowl; add the sugar and stir to combine. Sprinkle evenly over the surface of the batter.
Pour the boiling water evenly over the cocoa and sugar mixture in the dish. Bake for 50 minutes or until the cake topping is firm. Serve with cream or ice-cream.