Eggless Self-Saucing Chocolate Pudding
Ooey-Gooey Chocolatey Dessert recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
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
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.
InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!
