Chocoalate Self Sauce Puddings
Indulge in the irresistible decadence of Chocolate Self-Sauce Puddings, a dessert that truly makes its own magic! These individual puddings are a rich combination of fluffy chocolate sponge and a luscious, gooey cocoa sauce that forms underneath as it bakes. With a prep time of just 15 minutes and simple pantry staples like cocoa powder, brown sugar, and boiling water, this recipe is both quick to make and utterly show-stopping. Perfectly portioned in ramekins, each serving delivers a warm, melt-in-your-mouth experience that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re hosting a dinner party or craving a cozy treat, these self-saucing puddings are the ultimate chocolate lover's dream dessert!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar (packed)
- 2 tablespoons unsweetened cocoa powder (for sauce)
- 1.25 cups boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease 4 individual ramekins or oven-safe dessert cups with butter or nonstick spray.
In a medium mixing bowl, whisk together the flour, 1 tablespoon cocoa powder, baking powder, and salt until evenly combined.
Stir in the granulated sugar, milk, melted butter, and vanilla extract until the mixture forms a smooth batter.
Divide the batter evenly between the prepared ramekins, filling each about halfway.
In another bowl, combine the brown sugar and 2 tablespoons of cocoa powder for the sauce, stirring to mix well.
Sprinkle the cocoa-brown sugar mixture evenly over the batter in the ramekins.
Carefully pour the boiling water over the back of a spoon onto the top of the batter in each ramekin. Use about 5 tablespoons of water per ramekin, ensuring it covers the surface.
Place the ramekins on a baking tray to catch any overflow, and bake in the preheated oven for 18-20 minutes or until the tops are set and a little springy to the touch.
Remove from the oven and let the puddings cool for a few minutes. The sauce will have formed underneath the sponge layer.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 55.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
