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!
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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 |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 222.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 718 mg | 15% | |
*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.
