I have been searching for for a self-saucing chocolate pud for years. Mum used to make one in a soufflé dish and it was delicious. Well I'm pretty sure this recipe isn't the same, the main giveaway being that it isn't cooked in a soufflé dish, so I'm still looking.
This is a stir some stuff, chuck some other stuff in and bung it in the oven recipe. Easy peasy. Serves six.
- 150g plain flour
- 2tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 1 tsp ground cinnamon (optional)
- 1/4 tsp chilli powder (optional)
- 200g caster sugar
- 50g cocoa
- 125ml milk (any variety)
- 1 tsp vanilla extract (optional)
- 4 tbsp corn oil
- 100g dark brown sugar (can be substituted with another type of sugar)
- 60ml rum (optional but if omitted then substitute with boiling water or other liquid)
- 175ml freshly boiled water
- Pre-heat the oven to 180°C (160°C for fan oven) and butter a two litre oval oven proof dish.
- In a large bowl, stir the flour, baking powder, bicarb, salt, cinnamon, chilli powder, caster sugar and half of the cocoa.
- Beat the milk, vanilla extract and corn oil together in a jug or bowl and then pour this into the dry ingredients.
- Mix it together with with a wooden spoon to make a thick, smooth batter.
- Spoon into buttered oval dish and it should look like this.
- Combine remaining 25g cocoa and dark brown sugar in another bowl giving it a good stir to eliminate any lumps.
- Sprinkle this over the batter on the dish. You can see my lump elimination efforts were flawed.
- Poor freshly boiled water on top followed by the rum. This seems completely bonkers but you just need to have faith.
- Then pop in the oven for 30 mins.
- When it emerges from the oven it hasn't turned into anything particularly beautiful but it is tasty.
- I know Mary Berry doesn't approve of soggy bottoms but this is more gooey than soggy and can be served with cream, ice cream or mascarpone. Custard doesn't really work.