Self Saucing Chocolate Pudding

Name: Gooey Self Saucing Chocolate Pudding Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tsp Olivado Extra Virgin Macadamia Nut Oil; 120 g Whittaker’s dark chocolate; 100 g Anchor Butter; 1 cup Anchor Milk; 2 Woodland Eggs; 1 tsp Heilala Organic Vanilla Extract; ¼ cup caster sugar; ¾ cup self raising flour; 2 tbsp cocoa powder; 60 g extra Whittaker’s dark chocolate (roughly chopped); 2 tbsp cocoa powder; ¾ cup brown sugar; 1 cup hot water; Vanilla Ice-cream

Top view of square chocolate sponge with a scoop of white ice cream in the middle with an ice cream scoop spoon at side.

Need a chocolate fix? This self saucing chocolate pudding will do the job. It’s gooey, spongy and oh so chocolatey! Serve hot with ice-cream for the perfect dessert.

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Servings

Equipment

We used a Le Creuset Stoneware Heritage Deep Square Dish

Ingredients

2 tsp Olivado Extra Virgin Macadamia Nut Oil
120 g Whittaker’s dark chocolate
100 g Anchor Butter
1 cup Anchor Milk
2 Woodland Eggs
1 tsp Heilala Organic Vanilla Extract
¼ cup caster sugar
¾ cup self raising flour
2 tbsp cocoa powder
60 g extra Whittaker’s dark chocolate roughly chopped

For the sauce

2 tbsp cocoa powder
¾ cup brown sugar
1 cup hot water

To Serve

Vanilla Ice-cream

Instructions

Preheat oven to 180C.
Rub a large ovenproof baking dish with extra virgin macadamia nut oil.
In a heatproof bowl, place 120g of the chocolate and the butter in the microwave for 1.5 minutes until melted.
Add the milk, eggs, vanilla extract and caster sugar to the cooled chocolate and mix well.
In a large bowl sift flour and cocoa together. Slowly add this to the wet mix and stir well.
Pour the pudding mix into the oven dish. Scatter with the extra chopped dark chocolate.
To make the sauce: combine cocoa, brown sugar and hot water in a bowl. Whisk until the sugar has dissolved. Pour the sauce over the pudding mix, making sure to stop just under the rim.
Place the baking dish on a baking tray lined with baking paper (just in case it overflows) then bake for 40 mins.
Dig in while still hot. Serve with ice cream.