Made to Match - Al's Self Saucing Chocolate Pudding

Al's Self Saucing Chocolate Pudding
Mac's Black Mac

Al Brown recipe

Made to Match

I’ve been a sucker for self-saucing chocolate steamed pudding for as long as I can remember. It is always in the ‘feel good’ category of food for me. The other thing is they are super easy to make, and generally you have all the ingredients right there in your pantry. We have taken it up a notch by adding a salted caramel sauce. Served with the ‘Black Mac’ the match is close to perfect! Like pizza, this pud eats beautifully cold for breakfast … just saying!


Al's Self Saucing Chocolate Pudding

Ingredients

Serves 6

Salted Caramel Sauce

  • 1 cup Sugar
  • ¼ cup Water
  • ¾ cup Cream
  • 1 Tbl Salted Butter
  • 1½ tsp Flakey Sea Salt
 

Self Saucing Chocolate Pudding :

  • ½ cup Softened Butter
  • ¾ cup Sugar
  • 1 Egg
  • 1 tsp Vanilla Essence
  • 1¼ All Purpose Flour
  • 2 tsp Baking Powder
  • 1 Tbl Cocoa
  • 1 cup Dark Chocolate (Roughly chopped)
  • ¾ Brown Sugar
  • ½ Tbl Cornflour
  • ⅓ Cup Cocoa
  • 3 Cups Boiling Water
  • Salted Caramel Sauce (warmed)
  • Vanilla Ice Cream

Preparation

Step 1. Salted Caramel Sauce

Add the sugar and water to a small saucepan. Place on low heat until the sugar dissolves, then turn the heat up and cook the sugar to a golden caramel colour. Remove from the heat, then quickly and carefully whisk in the cream, followed by the butter and salt. Note, it will bubble and spit a bit when you add the cream.

Refrigerate until required.

Step 2. Self Saucing Chocolate Pudding

Preheat over to 180 degrees.

Beat the butter, sugar, egg and vanilla together until light and fluffy. Sift in the dry ingredients, and fold in with a large spoon until combined. Lastly stir through the chopped chocolate.

Grease a medium sized ovenproof dish with butter, then spoon in the pudding mixture. Mix the brown sugar, cornflour and cocoa together separately in a bowl, and sprinkle over pudding. Lastly, pour the boiling water over the mix.

Cooking method

Bake for 35 to 40 minutes until the pudding is puffy and springs back to the touch. Remove from the oven and rest for 10 minutes before serving.

Serving suggestions

Dish up spoonful’s of chocolate pudding, add a generous scoop of vanilla ice cream, then pour over a good swig of salted caramel sauce.