Self-saucing chocolate pudding is a mouth-watering treat for the whole family. Ready in just an hour, this sticky sweet pud serves up to 6 people and is rich and gooey with a creamy chocolate sauce. Push the boat out and serve this self-saucing pudding with a generous spoonful of custard or cream.
- 1tsp sunflower oil
- 410g can prunes in natural juices, drained and pitted
- 6tbsp granulated sweetener- stevia based
- 2 medium free range eggs
- 1tsp vanilla paste
- 160g self-raising flour
- ½ tsp baking powder
- 20g cocoa
- 75ml semi skimmed milk
- For the sauce:
- 150g light muscovado sugar
- 20g cocoa, sifted
Heat oven to 180C/gas 4. Rub a 1.5 litre ovenproof dish with the oil. Make the sauce.
Put prunes in a food processor or use a stick blender to whizz to a smooth purée. Put sugar and cocoa in a pan with 250ml water, bring to the boil and simmer for 3 mins.
Add remaining cake ingredients and mix well until combined. Spoon into the dish. Pour the sauce over the cake batter – don’t worry, magic happens in the oven and the sauce will sink to the bottom! Bake for 25-30 mins until the cake fells slightly springy to the touch. Remove from oven and leave for 10 mins for the sauce to thicken.
Before serving leave the pud to sit for about 10 mins so the sauce can thicken.