Chocolate Self Saucing Pudding - The Best Emergency Pudding

Living on The Farm, we often have last minute dinner guests.  I have a few stand by recipes that I always keep ingredients for.

My absolute, all time favourite, last minute pudding is Chocolate Self Saucing Pudding.  It is super yummy, ridiculously easy and all the ingredients keep in the pantry (and are easily available in a country IGA).

I think I originally got the recipe out of a primary school fundraising cook book but I honestly can't remember.  I know it is a good recipe though because the CWA have a similar version in one of their books.  And we all know the CWA is never wrong.

It is not a very glamourous looking pudding.  Actually it is not very attractive at all.  Think more mud pie type appearance than frou frou French patisserie appearance.

So, without further ado.  Here it is.

Ingredients


Batter

• 1/3 cup brown sugar 
• 1 cup SR flour
• 2 tablespoons of good quality cocoa (I use the dark baking cocoa)
• 1/2 cup milk
• 60 g margarine or butter, melted
• 1 egg

Sauce

• 2/3 cup brown sugar
• 1/4 cup cocoa
• 1 1/4 cups of boiling water

Preheat the oven to 180 degrees celsius.  Then pop all the batter ingredients in an electric mixer until they are all nicely mixed.

Nicely Mixed Batter Ingredients

Then pour the batter into a smallish casserole dish (1-1.5L I guess). Mix the dry sauce ingredients in a separate bowl.  Try and mush them up a bit to get rid of any lumps but it honestly doesn't matter that much.  The mix looks a bit like dusty gravel.

Our Driveway Looks Like This

Put the dry sauce ingredients evenly over the batter and gently pour the boiling water on top.  The whole thing then looks like a muddy puddle.  Don't panic.  It's supposed to look like this.

Puddle Like Pudding

Pop the pudding in the oven for about 40 minutes or until the top looks all cakey.

I serve it with vanilla ice cream and it definitely hits the spot.

Pudding - All Bubbly and Yummy