Self-Saucing Chocolate Pudding

by Bill Granger
from Bills Food
(William Morrow, 2005)
Serves 4

These individual-sized chocolate cakes puff up during baking to form a light sponge top. Deeper down, sponge gives way to moist, steamed pudding and, at the very bottom layer, a pool of dark fudge sauce. The true magic of these puddings, however, lies in how very simple they are to make.—Bill Granger

convert Ingredients
For the pudding
1 cup all-purpose flour
A pinch of salt
1/2 cup caster (superfine) sugar
3 teaspoons baking powder
4 tablespoons cocoa powder
1 cup milk
3 ounces unsalted butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract

For the topping
1 cup soft brown sugar
2 tablespoons cocoa powder
1 cup boiling water

To serve
Thick (double/heavy) cream

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Method
Make the pudding
1. Preheat the oven to 350°F (175°C).

2. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl. Add the milk, butter, egg and vanilla extract and mix with beaters until combined. Pour into four 1-cup greased pudding molds.

Make the topping
1. Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter. Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.

2. Serve with thick cream.

Recipe © 2002 Bill Granger. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.