How to Make a Chocolate Self Saucing Pudding

Step-by-Step Guide

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   Step 1: Preheat your oven to 180C / 355F (for oven method).

   This is the traditional style container, however you may make them as 6 pan muffins for a rich muffin dessert. , If you use the oven method add the beaten egg which will keep the cake moist. , Carefully pour the boiling water on top of the pudding, aiming to moisten all parts of the sugar & cocoa topping.
   
   You may alternatively mix the cocoa, sugar and water in a jug and stir until dissolved, then pouring the syrup on top which will reduce spillage. , The syrup will "percolate" through the cake and make it extra moist, while thickening like a custard and collecting at the bottom. , Keep an eye on it to ensure it does not overcook as microwaves do vary. ,,
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   Step 2: Lightly grease a 1.5 Litre (6 cup) casserole

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   Step 3: ramekin or other baking dish.

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   Step 4: Combine flour

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   Step 5: half of the brown sugar and half the cocoa in the mixing bowl

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   Step 6: add the melted butter and milk and stir well.

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   Step 7: Transfer the batter to the baking dish and top with the remaining sugar and cocoa.

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   Step 8: Bake 35 minutes

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   Step 9: or until springy when pressed gently in the centre.

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    Step 10: For microwave 9-10 minutes at 50% or 4-5 minutes at standard power.

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    Step 11: Allow to stand one minute

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    Step 12: then serve with ice cream.

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    Step 13: Finished.

Detailed Guide

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