Self-Saucing Chocolate Pudding

A rich and sublime chocolate indulgence.

Dec 22, 2008 Taryn Whitehead

For a chocolate pudding that is pure indulgence, that will leave your taste buds tingling and all chocolate cravings satisfied, read on.

Coming up to Christmas, our kitchens start getting into motion as preparations are made for the obligatory Christmas lunch or dinner. Recipes are pulled out of drawers and cupboards, old favorites and new alike.

The History of Christmas Pudding

The first recipe for Christmas pudding came from the middle ages, these were the original Mince Pies. Later, in the 14th Century another form of Christmas pudding arose, with ingredients including beef, mutton, raisins, currents, prunes, wine and mixed spices. It was a fasting dish eaten before the Christmas celebrations actually commenced and it was a soup-like dish.

In 1595 it became Plum Pudding, as spirits, dried fruit, eggs and breadcrumbs were added to the recipe. The Puritans banned Plum Pudding in 1664, as it was a custom unfit for people who followed God's ways. It was re-established by King George I in 1714, however the meat was now eliminated from the recipe and more sweets were added instead. It was also favorable to sprinkle it was brandy and set it alight before serving to guests.

Christmas pudding was not an English tradition until it was introduced to the Victorians by Prince Albert. Traditional cooking time is about 8 hours with preparation time being even longer due to marinating. The longer the fruit is marinated the better the pudding tastes.

Christmas pudding is not everyone's cup of tea, it is an acquired taste which many find great difficulty in acquiring, no matter how supposedly wonderful the recipe may be. With this in mind, what is a wonderful alternative to the traditional Christmas pudding? A pudding that will be a hit amongst the whole family.

This recipe for a Self-Saucing Chocolate Pudding served with cream or ice-cream is the answer. It is rich with textures ranging from crunchy to saucy all in one mouthful. So without further ado, the recipe.

Self-Saucing Chocolate Pudding

Ingredients:

  • 10g unsalted butter, melted
  • 50g unsalted butter, chopped
  • 75g good quality dark chocolate, chopped
  • 125ml milk
  • 125g self raising flour
  • 4 tbsp cocoa powder
  • 1 egg, lightly beaten
  • 115g firmly packed soft brown sugar
  • 560ml boiling water
  • Icing sugar to dust
  • Double Cream to serve

Method:

  1. Preheat oven to 180 degrees C.
  2. Lightly grease a 2l oven proof dish with the melted butter.
  3. Place the chopped butter; chocolate and milk in a small saucepan. Stir over a medium heat for three to four minutes or until the butter and chocolate have melted.
  4. Remove the pan from the heat and allow to cool slightly.
  5. Sieve the flour and 2 tablespoons of cocoa into a mixing bowl.
  6. Add the caster sugar and egg.
  7. Stir in the chocolate milk mixture until just combined.
  8. Spoon into the dish.
  9. Sieve the remaining cocoa evenly over the top of the pudding and sprinkle with the brown sugar.
  10. Pour the boiling water slowly over the back of a spoon over the top of the pudding.
  11. Bake for 40 minutes or until firm.
  12. Dust with icing sugar.
  13. Serve with Cream.

Note: It is recommended that you check the pudding at 30 minutes to ensure that the top is not overcooked.

This recipe should certainly be a hit and find itself in the Christmas favorites from here on out.

Enjoy!

The copyright of the article Self-Saucing Chocolate Pudding in Recipes is owned by Taryn Whitehead. Permission to republish Self-Saucing Chocolate Pudding in print or online must be granted by the author in writing.
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