I confess, I’ve had mixed success with self-saucing puds in the past. Sometimes the top ‘over’ rises and isn’t spongey but goes more cakey (for all it still tastes good), other times the sauce randomly soaks into the mixture and I serve a very (very, very) moist chocolate cake for dessert.
And of course, there are the times it works beautifully and I serve an airy gorgeous pudding with lashings of chocolatey sauce. There’s NO reason for the variance that I can work out – it just happens and I guess I am telling you this in case it happens to you! If it still tastes good, but doesn’t work out perfectly, it may not be your doing!
This recipe was given to me back in the 80’s and I’ve modified it a little (to simplify it) so here it is, Joan’s saucy choc pudding recipe:
1c plain white flour
3t baking powder
4T cocoa powder*
1/2c white sugar
2 eggs – lightly beaten
85g melted butter
1t vanilla essence
1c white sugar
1c boiling water
2T cocoa powder
*Best you can afford, it does make a difference when it’s the main flavour for the dish.
Preheat your oven to 180 degs C
Melt butter. Allow to cool before whisking with the eggs, add vanilla essence and milk.
Sift dry ingredients (yes even the sugar) into the wet mixture and stir gently but well.
Pour into a greased dish.
Mix the additional sugar and cocoa together, sprinkle evenly over the pudding then top with boiling water. It looks terrible but don’t panic!
Bake for 40 or so minutes, til the top of the pudding springs back when you poke it.
PS I’ve left the batter to sit (ie without the sauce ingreds added to it) for a couple of hours before cooking and it works fine if you wanted to do this ..