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Eggless Self-Saucing Chocolate Pudding
Ramya
Ooey-Gooey Chocolatey Dessert recipe!
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Desserts
Cuisine
Baked Goodies, Eggless Baking
Servings
8
small ramekins or 1 9" baking dish
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
For Chocolate Pudding –
▢
1
cup
All Purpose Flour
▢
2
tablespoon
Dutch Processed Cocoa Powder
▢
1.5
teaspoon
Baking Powder
▢
¼
teaspoon
Salt
▢
½
cup
Milk
▢
3
tablespoon
Melted Butter
▢
½
cup
Sugar
▢
½
cup
Pitted Cherries
optional
For Chocolate Sauce –
▢
½
cup
Brown Sugar
▢
¼
cup
Dutch Processed Cocoa Powder
▢
1
cup
Hot Water
COOK MODE
Prevent your screen from going dark
Instructions
Grease the baking tray or individual ramekins with butter. Preheat the oven at 180°C for 15 mins.
In a mixing bowl add all purpose flour, baking powder, cocoa powder, salt and sugar – mix everything together.
Now add the wet ingredients – milk and butter, whisk into batter without any lumps. If you are using cherries, mix them in too.
In another mixing bowl add cocoa powder and brown sugar, mix well and set aside.
Scoop 1-2 tablespoon of batter into the ramekins or pour over into the baking dish. Make sure the baking dishes are only filled to half.
Sprinkle 1 tablespoon of cocoa sugar mix in individual ramekins or sprinkle over entirely onto baking dish.
Pour hot water on top. If using individual ramekins, pour equally in all bowls. Don’t mix it.
Bake in preheated oven for 25-30 mins until the center is gooey but the sides are firm.
Serve hot or warm with vanilla icecream on the side.
Keyword
Desserts, Eggless Baking
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