Self-Saucing Chocolate Pudding

I never really make puddings but I just had to make this self-saucing pudding from John Whaite’s book; my family and I enjoyed this after our sunday roast today. This was such an easy pudding to make but it did take a while with the setting and cooking time, but if you’ve got the time definitely give it a go! I’ve slightly adapted this recipe to serve less, so don’t be afraid to double the mixture to make a larger pudding, just bake for slightly longer.

Ingredients for pudding serves 4

125g raisins

175ml boiling water

½ tsp bicarbonate of soda

30g unsalted butter, softened

125g dark brown muscovado sugar

½ tsp vanilla extract

1 egg

130g plain flour

25g cocoa powder

Ingredients for self-saucing sauce

1 tbsp cocoa powder

35g dark brown muscovado sugar

150ml boiling water

25g chocolate hazelnut spread (Nutella)

MEthod

  1. Place the raisins in the boiling water with the bicarbonate of soda and allow to soak for 0 minutes.
  2. Cream the butter and sugar together using an electric hand mixer until fully combined. Then mix in the vanilla extract and egg and beat together well.
  3. Mix in the raisins and their soaking water. Then sift the flour and cocoa powder, and fold into the batter.
  4. Pour into a greased dish roughly 17cm round and place in the fridge for at least 2 hours to set. Preheat the oven to 160°C/ Gas Mark 3.
  5. For the sauce, mix the cocoa powder and sugar together and sprinkle evenly over the pudding.
  6. Mix the boiling water and Nutella together using a whisk until fully combined. Then pour on the top of the pudding.
  7. Place in the preheated oven and bake for about 45 minutes until the pudding is spongy and risen. Serve warm and enjoy.