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Phillip Johnson's chocolate fudge self-saucing pudding

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Grease a pudding bowl with butter and set aside.
  • Then sift the flour, baking powder, salt, caster sugar and 2 tbsp cocoa into a large bowl.
  • In another bowl, whisk the milk, egg, vanilla and 2 tbsp melted butter until smooth. Add to the flour mixture and whisk well. Then stir in the cooking chocolate and pour into the greased pudding bowl.
  • In another bowl, whisk the brown sugar with the hot water and remaining cocoa. Then gently pour over the top of the pudding.
  • Place the bowl in an oven tray, pour boiling water around and cook in the oven for about 40 mins until the pudding has a sponge texture.
  • Serve immediately with a dollop of cream and/or ice cream on top.

Ingredients

  • soft unsalted butter
  • 125 gm plain flour
  • 2 tspn baking powder
  • a pinch of salt
  • 60 gm caster sugar
  • 4 tbsp cocoa
  • 125 ml milk
  • 1 large egg
  • 1 tspn vanilla extract
  • 2 tbsp melted unsalted butter
  • 500 gm cooking chocolate, roughly chopped
  • 140 gm brown sugar
  • 1 cup hot water
  • cream or vanilla ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm