I have had this recipe from a newspaper clipping for 6 years and only got round to making this wonderful pudding tonight. It had been posted on a notice board at my daughter’s playgroup and when Lulu (who ran the group) saw me starting copy it down, she unpinned it and gave it to me. It was sent in by a 12 year old called Lucy Burton to The Daily Telegraph and is now going to be a regular in our household. My husband said it was the best chocolate pudding he had ever had!
This is a “magic” self saucing pudding and just needs a dollop of ice cream or cream to compliment it.
First the cocoa, sugar and a little hot water are mixed to a paste before adding the rest of the water.
The pudding ingredients are all put in a bowl and whisked together.
The pudding is ready when well risen and the middle has set.
If only all puddles were made of chocolate!
- For the sauce:
- 2 tbsp Cocoa powder (I used Bourneville)
- 50g / 2oz Soft brown sugar
- 200ml / 7floz hot water
- For the pudding:
- 80g / 3oz Soft Butter ( I used Flora Buttery)
- 80g / 3oz Soft light brown sugar
- 65g / 2 ½oz self-raising flour
- 3 tbsp cocoa powder
- ½ tsp baking powder
- 3 eggs
- Pre-heat the oven to 180°C.
- To make the sauce, put cocoa and sugar into a small bowl and use a wooden spoon to mix in a little of the hot water to make a smooth paste. Gradually mix in the rest of the hot water.
- Grease a 1 litre/2pt oven-proof dish (I use light olive all with a sheet of kitchen roll or my fingers these days). Stand the dish on a baking tray.
- Put all the pudding ingredients into a mixing bowl and beat together with a whisk until smooth.
- Scrape the pudding mixture into the dish and pour the sauce mixture over the top.
- Place the dish (still on the baking tray) on the middle shelf of the oven.
- Bake for 20 minutes until the pudding is well risen and set in the middle.
- Serve with vanilla ice cream or cream.