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Hot Chocolate Pudding

Writer's picture: TeresaTeresa
Baked pudding with a dark, crusty top in a white pan on a textured surface. Silver spoon and pink flowers nearby. Rustic ambiance.

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

Bowl with dark pudding topped with cream in foreground. Baking dish with similar pudding in background. Set on a stone-textured surface.

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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