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Old fashioned self saucing chocolate pud

Method

  • Soak the raisins in brandy just to cover overnight and then drain well.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Cream the caster sugar and 60 gm butter using a hand mixer. 
  • Add the egg and then ½ cup milk, continually beating. 
  • Sift the flour with the baking powder, 2 tbsp Dutch cocoa and the salt into another bowl. Then fold this mixture into the batter, using a wooden spoon, and stir well. 
  • Add the hazelnuts, chocolate buttons and raisins. Stir well and set aside.
  • Bring the remaining milk to the boil and then add the brown and white sugars. Stir until dissolved. 
  • Add the rum with the remaining Dutch cocoa. Continue stirring and bring to the boil. 
  • Brush a 1 litre pudding bowl with melted butter. Spoon in the chocolate mixture and pour in the hot milk. Then cook in the oven for about 40 mins until firm to the touch.
  • Invert the pudding onto a large plate and serve with a good dollop of thick cream on top.
  • nb. The pudding can be pre-made and reheated in the microwave.

Ingredients

  • 3 tbsp raisins
  • brandy
  • 50 gm caster sugar
  • 60 gm+ unsalted butter, softened
  • 1 egg
  • 1½ cups milk
  • 125 gm plain flour
  • 2 tspn baking powder
  • 4 tbsp Dutch cocoa powder
  • a pinch of salt
  • 1/3 cup peeled & chopped hazelnuts, toasted
  • ¼ cup chocolate buttons
  • 90 gm brown sugar
  • 80 gm white sugar
  • 30 ml dark rum
  • thickened 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.

Conversion Tool

  • 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