Saucy Chocolate Pudding

This delicious eggless pudding is one of Wendyl Nissen’s (author of Recipes For A Cleaner Life and The Natural Home) most popular recipes. I think it’s the perfect chocolatey dessert to make for the family this Easter.

“A self-saucing pudding is one of those miracles of cookery that requires nothing more than throwing a few things into a pot and then pulling it out of the oven, revealing a steaming dark chocolate mass of sponge oozing with chocolate sauce.

To find a recipe for anything with cocoa in it, you have to look for post-1800s recipes as cocoa powder did not become readily available to the home cook in England until around 1866. Since then, however, chocolate cakes and puddings are everywhere.

This is one of my favourite recipes and has been passed down the generations of my family ending with my father, who made this pudding frequently during my childhood. Now I make it for my very excited three-year-old granddaughter. Your family will love this delicious pudding and you’ll be surprised at just how easy it is to make.”

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Saucy Chocolate Pudding

Combine the following:

2 Tbsp Butter or plant based spread, melted

1/2 cup Milk

1 tsp Vanilla Essence/Extract

Sift together the following:

1 Cup Flour

1/4 tsp Salt

2 tsp Baking Powder

3/4 Cup Sugar

2 Tbsp Cocoa Powder

Then add these before cooking:

4 Tbsp Cocoa Powder

3/4 Cup Brown Sugar

1 3/4 Cups Water

Directions:

Add the liquid to the dry ingredients. Mix well until you have a rather thick batter. Spread the butter in the bottom of an un-greased pan or put into a round pudding dish.

Sprinkle the sugar and cocoa over the sponge batter. Then pour the boiling water over the back of a spoon onto the batter.

Place in a 180 degC oven for 45 minutes. When cooked, it will have turned into a lovely dark chocolate sponge, drenched with delicious sauce.

Cook’s tip: You can prepare the batter and leave it to one side for a few hours if you want to. Simply sprinkle on the sugar and cocoa and pour on the hot water just before you put it in the oven. For a dairy-free version you can replace the two tablespoons of butter with two tablespoons of olivani or rice bran oil.

 

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