Chocolate Puddle Pudding
Submitted by phlo
Self-saucing chocolate puddle pudding: a cocoa cake batter with boiling chocolate sauce poured over before baking. Vegan-friendly, egg-free, and magically creates its own gooey sauce.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
1 hrsPure magic happens in this dish. You pour a boiling chocolate sauce over raw cake batter, shove it in the oven, and somehow the cake rises to the top while a pool of rich, gooey chocolate sauce forms underneath.
It sounds like it shouldn’t work. It absolutely does.
This is a classic self-saucing pudding, beloved across kitchens in New Zealand, Australia, and the UK. No eggs, no butter, and you can use soya milk to keep it completely vegan.
Serve it straight from the oven with a generous sprinkle of white sugar on top. Spoon deep to get both the sponge and that molten chocolate puddle hiding below.
Chef Tips
- Pour the boiling sauce gently over the back of a spoon to distribute it evenly without disturbing the batter
- Don’t stir after pouring the sauce; the separation happens naturally during baking
- Serve immediately while the sauce is still hot and liquid; it thickens as it cools
- A scoop of vanilla ice cream on top is not required, but strongly recommended
Ingredients
Directions
Mix flour and cocoa together.
Cut in shortening and mix with sugar.
Stir in water or milk until you have a moist cake.
Place in a greased ovenproof dish.
Put all remaining ingredients into a pot and stir until the cocoa and sugar is dissolved.
Bring to a boil. Pour boiling sauce over the cake put straight into a 355 degrees F oven for 35 minutes.
Remove from oven, sprinkle with white sugar and serve immediately.
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