This is known as a self-saucing pudding. It looks absolutely absurd during the cooking process, and you will seriously doubt yourself once you begin to drown the batter but trust the process. Once cooked, you get a rich, indulgent pudding that is a cross between a chocolate brownie and a melt-in-the-middle dessert.
Even though this hot chocolate pudding is rich and indulgent, surprisingly it isn't overly sweet. I love to serve freshly whipped cream with it but you could easily add a scoop of vanilla ice cream and it wouldn't be too much.
I also love the convenience of this dessert. It comes together so quickly and uses ingredients that most of us always have in the pantry.
I use a 7"x 10" baking dish for this recipe. However, you can use one that is of a similar size. While I would avoid using one that is any bigger, slightly smaller would be fine. You will just have a thicker pudding!
Hot Chocolate Pudding
Prepare: 10 mins Cooking time: 40 mins Serves: 4
Ingredients:
85g plain flour
2tsp baking powder
1/4tsp salt
30g plain chocolate
55g butter
115g granulated sugar
85ml milk
1tsp vanilla extract
Topping
2tbsp instant espresso powder
315ml boiling water
100g brown sugar
70g granulated sugar
2tbsp cocoa powder
Whipped cream to serve
Method:
Preheat the oven to 180°C/350°F and grease a 7"x 10" baking dish (See note).
Into a bowl, sift the flour, baking powder and salt.
Add in the sugar and whisk together.
Melt the chocolate in the microwave in increments of 30 seconds until fully melted, or in a bowl placed over a saucepan of boiling water.
Pour the melted chocolate into the flour mixture along with the milk and vanilla extract.
Whisk together until just combined.
For the topping, in a large mug or jug, pour the boiling water over the espresso powder and set aside.
Mix the sugars and cocoa powder together.
Sprinkle the cocoa mix over the top of the pudding and then carefully pour the coffee over the surface.
Bake in the oven for 40 minutes.
Serve hot with fresh, whipped cream and enjoy!
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